Café Castagna Portland, OR
Bar manager Suzanne Allard named La Sucette ("the lollipop") after the French strawberry candy she enjoyed as a child. The recipe calls for Lillet Blanc, a classic aperitif spirit known to stimulate the production of the digestive enzymes that make you feel hungry.
Plus: Ultimate Cocktail Guide
2 strawberries, quartered, plus 1 thin strawberry slice
1/4 ounce Simple Syrup
2 1/2 ounces Lillet Blanc
1/2 ounce fresh lemon juice
How to Make It
In a pint glass, muddle the quartered strawberries with the Simple Syrup. Add ice and the Lillet and lemon juice; shake well. Strain into a chilled coupe and garnish with the strawberry slice.
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