- 1 1/4 ounces bourbon, preferably Basil Hayden’s
- 1 ounce Suze (bittersweet gentian aperitif)
- 3/4 ounce French blanc vermouth, such as Dolin
- Ice, plus 2 large cubes for serving
- Pinch of piment d’Espelette, for garnish
How to make this recipe
- In a mixing glass, combine the bourbon, Suze and vermouth. Fill the glass with ice and stir for 30 seconds. Let rest for 30 seconds, then strain into a chilled highball glass over the large ice cubes. Sprinkle the piment d’Espelette on the ice.