Suzette au Bal (Suzette at the Ball)
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Old-fashioned glass
- Ice: Ice
- Garnish: Dehydrated pear slice
- ABV: 11%
Ingredients
- Suze gentian liqueur — 1 oz (30 ml)
- Poire William liqueur — ½ oz (15 ml)
- Del Maguey VIDA mezcal — ⅓ oz (10 ml)
- Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
- Sugar syrup — ⅓ oz (10 ml)
- Pasteurised egg white — ½ oz (15 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain back into shaker.
- DRY SHAKE (without ice) and strain into ice-filled glass.
A cocktail with fruity and sweet notes.
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