Bring June Flowers

Raymond Delaney, The Up & Up | New York

“Suze and other gentian liqueurs deliver [bitterness] in abundance, while at the same time being light, crisp and almost floral,” says Chaim Dauermann, beverage director of New York’s The Up & Up. “This brings bitter drinks out of the dark realm of the Negroni and into [the] taste profile that easily appeals to many.” The aptly named Bring June Flowers, highlights these characteristics in Suze by way of a jasmine syrup meant to pump up the liqueur’s inherent floral notes, and muddled cucumber that plays on the liqueurs more vegetal tones.


Serving: 1

  • 1 1/2 ounce vodka, preferably Reyka
  • 1/2 ounce Suze
  • 3/4 ounce jasmine syrup (see Editor's Note)
  • 3/4 ounce lemon juice
  • 3 muddled cucumber slices

Garnish: cucumber ruffle

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Dump into a chilled double rocks glass.
  3. Top with pebble ice.
  4. Garnish with cucumber ruffle.
Editor's Note

Jasmine Syrup:
2 cups water
2 cups sugar
8 grams loose leaf jasmine tea
In a medium sauce pan, heat the water to 180 degrees Fahrenheit. Add the tea and let steep for 3 minutes. Strain the liquid through a fine mesh strainer. Add the sugar and stir until dissolved.

Tagged: Suze, the up & up, vodka