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The Suffragette From Shannon Tebay


A plum-accented beauty.

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


  • 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


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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