Behind the Bar with Suze Morrison

Suze Morrison is a chef, mixologist, photographer, and content creator based in the UK. 

How did you get started as a mixologist?

I always loved food, but started experimenting with cocktails after completing my training as a chef and Level 2 WSET at Leiths School of Food and Wine.

How would you describe your personal style as a bartender?

I’m quirky and constantly pushing the boundaries of flavour. That said, I always want to be sure I’m creating approachable recipes for the home bartender.

What keeps you passionate about bartending and the hospitality industry?

My drive to keep the art alive, my passion to ignite palates with flavours, and to encourage people to investigate mixology for themselves rather than rely on supermarket pre-mixes.

What inspires your creativity when crafting new cocktails? 

I am inspired by eating with the seasons and using foraged materials in my creations.

What’s your favorite Fee Brothers product to work with, and why? 

Fee Foam is amazing!

What advice would you give to someone aspiring to become a better mixologist?

Flavour, flavour, flavour!

Sometimes people create drinks with style over substance, but the flavour has to WOW.

What is your signature drink, and what makes it special? 

I’m known for a plethora of spritz! But I am also level 2 qualified with the International Institute of Chocolate & Cacao Tasting, so I love exploring chocolate varieties in a martini.

Do you have a favorite recipe in which you use Fee Brothers products?

Pumpkin Spice Rum Alexander

Ingredients

• 45ml dark rum (a rich, aged one works beautifully)
• 25ml crème de cacao blanc
• 25ml double cream (or oat cream for a dairy-free version)
• 20ml pumpkin purée (smooth and lightly sweetened)
• 10ml maple syrup
• 2 dashes Fee Brothers Toasted Almond Bitters
• 1 pinch pumpkin spice
• 1 Star Anise for garnish
• Ice

Instructions

1. Chill your glass — place a coupe or small martini glass in the freezer.
2. Shake the base — in a cocktail shaker, combine rum, crème de cacao, cream, pumpkin purée, maple syrup, Fee Brothers Toasted Almond Bitters, and pumpkin spice.
3. Add ice and shake vigorously for about 15–20 seconds until frothy and cold.
4. Strain into the chilled glass through a fine mesh sieve for perfect smoothness.
5. Finish with grace — pour over a single ice cube and garnish with a star anise.

Learn more about Suze on Instagram at @gourmetglow or visit her website at https://gourmetglow.co.uk.