“Suze and gin are a match made in heaven,” explains Chaim Dauermann, who adds a splash of the French aperitif to up the bitter quotient in his update on the classic G&T, which also sees the addition of Angostura and housemade lime cordial.
- 1 1/2 ounces gin, preferably Brooklyn
- 1/2 ounce Suze
- 1/4 ounce lime cordial (see Editor's Note), or lime juice
- 1 dash Angostura bitters
- tonic, to top (preferably Q)
Garnish: lime wheel
- Add gin, Suze, lime cordial and bitters to a chilled Collins glass.
- Top with ice and tonic.
- Garnish with a lime wheel
peels of 16 limes
12 ounces lime juice
8 ounces Peruvian pisco (unaged)
2 1/2 cups sugar
Combine the pisco with the peels of eight limes and cover tightly. In a separate container, combine one cup of sugar with the rest of the lime peels and cover tightly. Shake the mixture until the peels are coated and the sugar is evenly distributed. Let the two mixtures sit for 24 hours at room temperature. Combine the pisco mixture with the sugar mixture and add the lime juice. Remove most of the peels before adding the rest of the sugar. Stir until the sugar is completely dissolved. Pour through a fine strainer to remove remaining peels and other debris. Store in refrigerator for up to two months.