The Suffragette

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

The Suffragette


1 1/2 OZ. Gin
1 OZ. Lillet Rose
1/2 OZ. Choya Umeshu
1 Dash Peychaud's Bitters
1 dash Absinthia Absinthe Verte


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

Absinthia Absinthe Verte

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