(This article is a love letter to Suze, a French liqueur, and its unique flavor profile. Get ready to learn about its history, taste, and how to enjoy it.)
Suze brings a smile to my face every time I see it. While some people might be reminded of summer by the smell of grilling burgers or the first bite of a funnel cake, Suze is my summer taste memory. Each summer, my college friends reunite for a weekend filled with games, delicious food (spaghetti and meatballs for 15 is surprisingly easy!), and, of course, amazing drinks. One year, a friend brought a bottle of Suze. He’d picked it up during one of our many hard seltzer runs because he liked the label. Being a food and beverage enthusiast, I recognized Suze immediately and knew how to use it. However, I was a bit worried that my recent college grads wouldn’t appreciate its unique flavor. To my surprise, it was the first bottle to run dry! Everyone loved the herbaceous, bittersweet taste of Suze. They mixed it with gin and soda, vodka and lemonade, and even White Claw—no matter the combination, the verdict was clear: everyone loved Suze, and it’s been a staple at our reunions ever since.
Suze: A Century of Flavor
(This section explores the fascinating history of Suze, a French liqueur with a rich past.)
This French liqueur has a distinctive flavor, aroma, and appearance that blends beautifully in cocktails and is equally delicious on its own. With a history spanning over 100 years, there’s a lot to love about Suze.
The story of Suze dates back to late 19th-century France. Distiller Fernand Moureaux set out to create a new aperitif using gentian, the root of a purple flower known for its slightly bitter and herbaceous flavor. It was often used for its medicinal properties. Suze gained popularity in France after being showcased at the 1889 World’s Fair in Paris, and soon became a favorite in Parisian bars and restaurants.
The Flavor of Suze: A Bittersweet Delight
(Here, the unique taste of Suze is explained in detail, with comparisons to other aperitifs and ingredients.)
Suze has a stunning golden yellow hue and a strong herbaceous aroma, with bittersweet notes of tangerine and lemon. Just enough sweetness rounds out the flavor, creating a rich and balanced mouthfeel.
You’ve likely encountered other aperitifs that use gentian root. This ingredient provides the savory notes in liqueurs like Aperol and Campari, and flavors more vegetal aperitifs like Salers. Gentian root grows deep underground and imparts earthy, bitter notes, as well as flavors like anise, tangerine, tarragon, and a surprising minty freshness. To make Suze, gentian root is soaked in neutral alcohol for a whole year to fully extract its flavor. The infused spirit is then distilled and blended with aromatic ingredients, creating Suze’s complex flavor profile.
How to Enjoy Suze: From Aperitifs to Cocktails
(This section offers guidance on how to enjoy Suze, exploring its versatility in different settings and cocktail recipes.)
“Suze is aromatic, complex, and versatile, with a bitter, earthy, and slightly floral flavor profile,” says Keith Larry, a skilled bartender at Little Rascal in Brooklyn’s Greenpoint neighborhood. Suze has a gentle warmth and a soft finish. With an alcohol content of 15-20% by volume, it’s similar to Aperol and Campari.
Indulge in Suze during l’apéro dînatoire, the elegant French tradition that blends cocktail hour and dinner into a lively celebration with snacks and drinks. It’s one of writer Rebekah Peppler’s favorite ways to entertain, and the menu of crudités, charcuterie, and delicious bread pairs perfectly with bittersweet aperitifs like Suze. Peppler suggests adding tonic or soda water to temper Suze’s natural bitterness or enjoying it on the rocks with a lemon wedge, as the French do. A simple highball is also a classic way to savor Suze.
A Bartender’s Favorite: Suze in Cocktails
(This section showcases the versatility of Suze in cocktails, with insights from a professional bartender.)
Given its aromatic complexity, it’s no surprise that Suze is a favorite among professional bartenders. “One of my favorite ways to use Suze is in a White Negroni,” says Larry. Although it’s more pale yellow than truly white, the White Negroni is a twist on the classic Negroni, swapping bright red Campari for Suze and using floral Lillet Blanc instead of sweet vermouth. “The result is a lighter and more herbal drink. Suze’s inherent bitterness adds complexity and depth to the cocktail while staying true to the Negroni’s character,” he says.
Suze’s herbal flavor profile pairs beautifully with juniper-based gin, but it also complements a wide range of flavors and ingredients. Suze is a natural fit for spritzes, low-ABV cocktails, and stronger drinks alike. “It pairs well with vegetable juices like carrot or even red pepper, the bitterness balances out some of the vegetal sweetness,” adds Larry.
Whether you prefer Suze in a classic White Negroni, served neat in an aperitif glass, or mixed into a can of orange hard seltzer poolside, Suze deserves a place on your bar cart. It will quickly become a key ingredient in many of your favorite cocktails.
