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Suffragette

The Suffragette From Shannon Tebay

RECIPE: Shannon Tebay for The Savoy Hotel’s American Bar, London

Photo: Will Stanley

January 11, 2022

Suffragette

A plum-accented beauty.

Japanese plum liqueur adds an elegant touch to this sipper by Shannon Tebay for The Savoy Hotel’s American Bar.

Ingredients

1 1/2 oz. gin (Tebay uses Suntory Roku)
1 oz. Lillet Rosé
1/2 oz. Choya Umeshu
1 dash Peychaud's Bitters
1 dash absinthe

Tools:barspoon, strainer
Glass:cocktail
Garnish:grapefruit peel

Preparation

Stir all of the ingredients with ice, then strain into a chilled glass. Express a grapefruit peel over the drink, then discard.

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