If you’re trying to gradually introduce someone to the complex flavors found in absinthe and SUZE, then order a La Tour Eiffel. The strong yet elegant aromas are present in small quantities served on an innocent looking champagne flute that won't overpower your guest's taste buds!
Gary Regan's variation of the classic Sazerac combines two widely misunderstood components, Suze and absinthe. Regan envisioned what the Sazerac might have been like if it had originated in France rather than New Orleans. The original Sazerac recipe is thought to have been created with cognac rather than rye whiskey.
