Make sure you smell the flavor elements you’re combining. 80% of flavor comes from aroma – so if it smells good together, it usually tastes great together. Entrants are responsible for providing correct delivery details and the Promoter will not be liable for any Samples which are delivered incorrectly as a result. It’s named after the creator’s stepsister, Suzanne Jaspart. After its first gold award in 1889 at the Word’s Fair in Paris, the french gentian liqueur has continued to grow in popularity, and the company frequently creates specialty bottles designed by famous French artists and personalities. For the sour element, I chose lemon over lime as it worked much better with whiskey. Both lime juice and lemon juice worked beautifully with gin as the base spirit. Suze is made with gentian, a bitter and herbal root that comes from a family of Alpine flowering plant. Gentian is used as a bittering agent in several famed bitter liqueurs like Aperol and Campari, but it’s the predominant flavor profile of Suze.

To get an idea of its basic taste, I treat it like a bitter. I pour a bit over ice and ice soda water to see how dilution and lower temperatures tame some of that herbaceous woodiness. Flavors in a Suze Sour We provide a superb range of classic and flavoured hot chocolate products too, for an extra special treat.The golden-hued liqueur was first registered as a brand in 1889 by French businessmen Henri Porter and Fernand Moureaux, who had inherited his family’s distillery in the Paris suburb of Maisons-Alfort. B&M provides instant coffee from top brands like Nescafe, Costa, Kenco and Azera, along with Yorkshire Tea, PG Tips, Typhoo and Tetleys for tea. You’ll also find green teas, decafs and even delectable coffee syrups to create your perfect hot drink.

But when it came to simple syrup, I played with adding citrus in the form of pineapple syrup (made from fresh pineapple syrup, not cooked pineapple syrup). It was the right choice, far better than other suggestions to use agave syrup. The bright notes from the fresh pineapple syrup tied the sweetness of the bourbon to the citrus notes from the Suze.Suze was first put on the market under the name of Picotin in 1889 on the occasion of the Paris World Fair by Ferdinand Moureaux, who had inherited his family's distillery in Maisons-Alfort. [3] The name was changed to Suze in 1898 and might either be related to Moureaux' sister in law Susanne Jaspert or to the river Suze in Switzerland, where Moureaux is said to have bought the recipe in 1885 or 1914. [4] Jazz up a 50/50 martini: half London Dry gin, half sweet vermouth, with a splash of Suze for richness. It comes in a 250ml can size available in a variety of flavours: Berry; Orange; Apple; Lemon; Tropical; Mango & Passion Fruit; Forest Fruits. The can is marked as supplying "One of your five-a-day", a reference to the UK government's programme to encourage people to consume five portions of fruit and/or vegetables per day. [2] [3] [4] [5] One sample per user is only permitted and is only available for businesses and organisations not consumers.

Like the French," says Baird, with one ice cube in a glass, diluted just a little to cut the sweetness.Today, Suze also produces three types of bitters as well as Racines de Suze, a higher-proof liqueur made with gentian root that has been grown for at least 25 years. Try a 1:1 ratio of Genever and Suze with a dash of lavender bitters—"delightfully bracing on a hot summer day," says Teague. The idea of using gentian instead of wine as the base of an aperitif was novel at the time, though the origins of Suze’s recipe are murky—conflicting stories credit its creation to a Swiss herbalist, who sold it to Moureaux and Porter, or the director of the distillery’s laboratory. Its name, meanwhile, has been linked to both Moureaux’s sister-in-law and a small river in Switzerland where the ingredients were grown.