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Category Archives: St-Germain

St-Germain 1370

August 31, September 1, 2, 3  2010 (part of Cocktail Chronicle)

I was asked if I knew any St-Germain, Basil, ‘Mojito’ type of drinks. Not really, but it sounded doable.

So I have been experimenting.

The combination can be endless but what comes down to is ‘likeability’. Personally, I prefer it strong with a undercurrent of bitterness. But that’s not the version I would serve when my friends come over. It’s not as … likable. After reading The Female Brain (Louann Brizendine, 2006), there is no shame to admit that I want to serve something that’s easy to like. Female brains are wired to want to make connections with other people.

I am predisposed to please. So I said it.

St-Germain 1370 (Makes 2):

  • 2 oz white rum
  • 0.4 oz St-Germain Elderflower Liqueur
  • 0.5 oz lemon juice
  • 0.3 oz simple syrup
  • 2 strips of lemon peel
  • Say … oh, 8- 10 leaves of fresh basils (personal taste)
  • 4 oz sparking wine

 

  1. Chill 2 Champaign flutes.
  2. Muddle basils and lemon peels in a shaker with the simple syrup and lemon juice. Add rum and St-Germain.
  3. Before serving, strain the shaker through a fine sieve. Drop 1 -2 pieces of ice in each flute and divide the mixture equally.
  4. Top each flute with 2 oz sparking wine.
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23 Skidoo

August 22, 2010 (part of Cocktail Chronicle)

St-Germain Elderflower liqueur is essential here. If you believe their website, the blossoms are hand harvested in the foothills of Alps and ‘bicycled” to the processing facility by sturdy old peasant men and women. In the world of John Deere tractors with chaser bins, this sure makes a better marketing story. True or not, its somewhere between lychee and passion fruit aroma is the focal point of this drink.

I love the original recipe but unfortunately, I am out of lemons today. Lime makes a different drink but still delicious. Phew.

Based on 23 Skidoo in MIXSHAKESTIR (Makes 2):

  • Half a lime, cut into 4 pieces
  • 2 oz (4 tbsp) Gin
  • 1 oz (2 tbsp) St-Germain Elderflower liquor
  • ½ oz simple syrup
  • 6 sprigs of thyme
  • 6 oz of chilled sparking wine
  • 2 sprigs of thymes for garnish (optional)

 

  1. Chill 2 champagne flutes.
  2. Muddle limes, thyme sprigs and simple syrup in a shaker.
  3. Add gin and St. German. If you can, put it aside for 2 hours or more.
  4. Before serving, add ice to shaker. Divide mixture equally among the chilled flutes.
  5. Top each glass with 3 oz (6 tbsp) of sparking wine. Drop a piece of ice and serve.