The Suffragette From Shannon Tebay - Imbibe Magazine Subscribe + Save

The Suffragette From Shannon Tebay

Suffragette

A plum-accented beauty.

Japanese plum liqueur adds an elegant touch to this sipper by Shannon Tebay of 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.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend