La Petite Bouche
3.9 18 ratings
Ingredients
1 1/3 oz Gentian liqueur
2/3 oz Light white rum
3 dash Orange bitters
3 oz Mediterranean tonic
How to make
Serve in a highball (max 10oz/300ml)
Prepare
- 1 Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- 2 Prepare garnish of white grapefruit wedge.
Method
- 3 POUR all ingredients into ice-filled glass.
- 4 Briefly STIR.
Garnish
- 5 Garnish with white grapefruit wedge squeezed and dropped into cocktail.
Flavour profile
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
8.5% alc./vol. · 0.9 standard drinks · 135 calories
History
This apéritif has a dry, refreshing character, with gentian bitterness and complexity as its foundation.
Danny Wilson of Tabouche, Cambridge, England, created this adapted recipe. Danny explained his naming choice: "Due to me working at Tabouche I tend to like to name drinks around my venue and since this drink is very simplistic, I decided to call it the little mouth in French."
Created by Danny Wilson