Suze Gentian Aperitif (700ml)

'Suze' was created in 1889, at the Rousseau, Laurens and Moureaux distillery in the outskirts of Paris. To differentiate his product from the many wine based aperitifs of the day, Fernand Moureaux decided to create an aperitif from the Gentian plant, a yellow Alpine flower with massive roots that dig deeply into the flanks of mountains. It is these same roots that are used to prepare the base material of the liqueur.

Legend has it that Moureaux bought the formula from an old distiller in the Canton de Bern on the Swiss Jura Mountains where Gentian thrives, and where the river Suze flows. Here, Hans Kappeler had been selling "Or des Alpes" to the locals for years as a remedial tonic. Late in his life, sick and almost financially ruined, Kappeler may well have taken the opportunity to sell his creation to the French negociant. The story goes he convinced Moureaux that one day his liqueur "would flow in France like the Suze", in reference to the river passing through the village.

A more prosaic version has it that the aperitif was named after Fernand Moureaux's sister in law, Suzanne Jaspart, who enjoyed the drink during sessions of tennis. Regardless, Suze became a sensation due to its original flavour. A testament to its popularity is the plethora of advertising material that was produced around the brand by illustrious artists including Pablo Picasso, and the nickname it received from fans - "The Yellow Fairy!"

In the present day production of Suze, wild Gentian is still sourced from Jura, but also from Auvergne where other famous brands of Gentian liqueur are still produced. The modern-day Suze is much sweeter than the original recipe, but still includes all of the aromatic plants in its formula, though exactly which remains closely guarded.

The gentle alliance of sweetness and bitterness is the trademark of this aperitif, which continues to be the biggest selling in its category. It also makes it hugely versatile:

• Try it neat or on the rocks: Traditionally enjoyed chilled as a pre-dinner drink. Pour it over a single ice cube, let it dilute slightly to cut the sweetness, and enjoy as the French do.

• Suze Tonic: Mix 1 part Suze with 3 parts premium tonic water over ice, and garnish with a twist of lemon. The quinine accentuates the herbal, medicinal notes of the gentian root, making it a fantastic low-alcohol alternative to a standard Gin & Tonic.

• In a White Negroni: Substitute Campari with Suze in a classic Negroni (mix with gin and dry vermouth) for a lighter, more herbal, and floral cocktail.

• Suze Spritz: Combine 50ml of dry white wine or sparkling wine, 50ml of Suze, and 25ml of soda water over ice with a lemon slice

• With Citrus: Serve it over ice with a lemon or orange twist to highlight its bright, citric notes.