Suze

[Sharon Bowman]

Apparently, this country favorite (well, relatively speaking) is trying to give itself a new shine. They're marketing more vigorously, etc., and vying for a "hipster" crowd.

My thought, though, really is: who on earth likes the taste of it?

Explanations welcome.

 

[SFJoe]

Orman?

 

[Don Rice]

bitters?

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[Chris Coad]

The restaurant in Dallas?

 

[Eden Mylunsch]

Keyser?

Egbert? (or maybe that's too far afields)

 

[Sharon Bowman]

Man, this thread sucks.

 

[Chris Coad]

Rather, say the thread's potential is as of yet unexplored.

 

[Jeff Grossman]

Then unsuck it: who or what is Suze?

 

[Tom Blach]

A french bitter aperitif. Quite delicious, but only with a french(brown tobacco) cigarette.

 

[Dan Donahue]

Dylan liked her, BB (before Baez).

 

[VLM]

originally posted by Sharon Bowman:
Man, this thread sucks.

Don't blame men for this!

I blame Palin!

 

[slaton]

originally posted by Dan Donahue:
Dylan liked her, BB (before Baez).

Best answer yet.

 

[Seth Hill]

Gentian based French bitter aperitif.

I'm not sure if it's officially being sold in MA, but I'm seeing it around. It's cocktail culture pushing it, I think. The Frenchified bistros needed an analogue to the Italian's amari, too.

As to the taste... well, it's got Moxie!

 

[Hoke]

originally posted by Seth Hill:
Gentian based French bitter aperitif.

I'm not sure if it's officially being sold in MA, but I'm seeing it around. It's cocktail culture pushing it, I think. The Frenchified bistros needed an analogue to the Italian's amari, too.

As to the taste... well, it's got Moxie!

It's got Moxie, because it's got gentian. That's where the flavor---and the bitterness---comes from in Suze.

Hit here as a brief trend on back bars a couple of years ago, but faded just as quickly. Even the young hipsters weren't quite ready for it.

Suspect it might appeal to any who like Campari though.

 

[Thor]

From l'Arbre Vert in Ammerschwihr a few years back:

G. Miclo Gentiane Eau-de-Vie (Alsace) Made from gentian root, a traditional element of bitters that also shows up in the now-cultish soft drink Moxie. Its full of slate and a harsh metallic edge not unlike that of raw turmeric, with a sharpness that I dont care for. (3/06)

 

[Seth Hill]

originally posted by Hoke:

It's got Moxie, because it's got gentian. That's where the flavor---and the bitterness---comes from in Suze.

C'mon, Hoke. Gimme a bit of credit for my periphrasis... ;)

Considering the rage for self-made bitters and the front-and-center presence of gentian in the classic Angostura and Peychaud's, I doubt Suze is going to have much of a lasting place with the serious cocktailians, but you'll likely see it as a spritz (as you mention with Campari).