Welcome Sunday, Jan 2 2011 

Welcome to St-Germain Cocktails!

This is just a simple, no frills site to help you find new ways to use your bottle of St-Germain. If you look to your left, you’ll see a list of spirits under the heading Categories. Just click on the spirit that you want your St-Germain to mix with and discover new recipes by some of America’s greatest bartenders.

If you’re viewing this on a mobile phone, just scroll down until you see the base spirit that you wish to mix with and then click on and read that post for delicious St-Germain recipes.

To get to St-Germain’s official site, please click here.

Santé!

Misc. Cocktails Thursday, Dec 30 2010 

St~G Shandy

5 oz. Pilsner Beer
2 oz. St-Germain
Top With Club Soda

Garnish with a nice wedge of lemon, squeezed.
Method: Combine all ingredients in a pint glass, add ice and stir.  Enjoy


Bitter Bike

½  oz St Germain
¼  oz Creme Yvette
>¼ oz Angostura bitters

layer in a tall skinny shot glass

Rum Cocktails Wednesday, May 26 2010 

HAITIAN PINE

2 oz Babancourt 8 Haitian Rhum
1 oz St Germain
.25 oz Maple Syrup
.25 oz Zirbenz stone pine liqueur of the alps
2 dashes of Fresh Lemon Juice  Like a light squeeze of a lemon wedge.
.5oz Fresh Orange Juice

Glass: Coupe
Method: combine ingredients in your shaker, add ice. Shake and strain into a chilled cocktail glass/coup. Garnish a lemon, honey and all spice soaked pear slice.


HEATHER

1.5 oz Leblon Cachaca,
1 oz St Germain,
.5 oz Fresh Squeezed Lime,
.5 oz  Dolin Dry Vermouth

Shake And Fine Strain Into A Cocktail Glass, Lime twist
Created by Andrew Bohrer


THE JAKE WALK

3/4 part St-Germain
3/4 parts white rum
3/4 part reposado tequila
3/4 part fresh lime juice
2 dashes Peychaud’s bitters

Place all ingredients into an iced shaker. Shake. Strain into an iced cocktail glass and garnish with an orange twist.


MOJITO PARISIEN

2 parts white rum
1 part St-Germain
1 part freshly squeezed lime juice
10 fresh mint leaves
OPTION: Add club soda (to taste)

Lightly muddle mint in Collins glass. Add other ingredients. Half fill glass with crushed ice and stir. Fill to brim with more crushed ice and stir again. Garnish with lime wedge. Sip. Talk. Dance. Repeat.


WINTER CUP

1 part St-Germain
2 parts spiced rum
1 part freshly squeezed lime juice
1 slice each of strawberry, lemon, lime, orange
1 pinch mint
2 dashes Angostura bitters

In a shaker, gently muddle fruit and mint. Add remaining ingredients and shake lightly. Pour mixture into a rocks glass, and garnish with a sprig of mint

Vodka Cocktails Wednesday, May 26 2010 

THE CAN-CAN MARTINI

2 parts Vodka or Gin
½ – 1 part St-Germain
¼ part dry vermouth or dry white wine

Shake all ingredients with ice and fine strain into a chilled Martini glass. Garnish with lemon or orange twist. High-kicking, cartwheels and petticoats recommended, but purely optional.


CHERUB’S CUP

1 part St-Germain
2 parts Vodka, Cirtus Vodka, or Hendricks
¾ part fresh lemon
¼ part simple syrup
1 part muddled strawberry
top with Brut Rosé Sparkling Wine

Shake and strain over fresh ice in a Collins glass. Top with Brut Rosé or Brut Champagne. Garnish with strawberry.


LE NEIGE RUSSE

2 oz Uluvka  or other straight Vodka
1 oz St Germain
. 5 oz fresh squeezed lemon juice
.25 oz St Elizabeth Allspice Dram  or sub Allspice Honey Syrup
.5oz White Grape Juice

Glass: Rocks
Method: combine ingredients in your shaker, add ice. Roll and strain into a chilled rocks glass over fresh ice.
Garnish with a sprig of Rosemary and a lemon peel.


MEYER-FLOWER COOLER

1½ parts Gin or Vodka
1 part St-Germain
½ part Meyer lemon juice
Top with Q tonic

Build in a Collins glass with ice. Stir lightly with StG spoon-straw.
CREATED BY Jamie Boudreau


NOMAYO

1½ parts Gin or Vodka
¾ part St-Germain
½ part Aperol
½ part freshly squeezed lemon juice
top with float of Champagne

Combine all ingredients in a shaker except the Champagne, add ice and shake. Strain into a chilled coupe. Finish with a float of champagne and garnish with an orange peel. Much like affaires de l’amour, this cocktail will help you tolerate all that is bitter and sweet.


PEAR TREE MARTINI

1½ parts St-Germain
1½ parts Pear Vodka*
½ part freshly squeezed lime juice
1 dash Angostura bitters

Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a slice of D’Anjou and a sprinkle of cinnamon or nutmeg.
*Preferably Hangar One Spiced Pear, Grey Goose La Poire or Pear Eau de Vie


ST-TROPEZ

1 part Citroen Vodka
1 part St-Germain
¼ part lemon juice
top with Tonic or Soda Water

Shake first three ingredients with ice and strain into an ice-filled Collins glass. Top with tonic and stir well. Garnish with a lemon twist, a white bikini, and an azure pool heated to precisely 82°F.


Wine Cocktails Wednesday, May 26 2010 

DEMENTIA PUGILISTICA

1 bottle Remy Martin VS cognac (or other good brandy)
¼ bottle maraschino liqueur
¼ bottle St. Germain elderflower liqueur
3 bottles Duval-Leroy Rose Champagne (or other good dry Champagne)
10 dashes Angostura bitters
15 dashes peach bitters (if available)
2 blood oranges, sliced

take a large metal bowl and fill with water
place bowl in freezer until frozens
lay bowl in a sink of hot water until ice can slide out
place huge ice dome into a punch bowl
pour all other ingredients into punch bowl
stir and serve


LEFT BANK MARTINI

1½ parts Gin
1 part St-Germain
1 part Sauvignon Blanc

Shake all ingredients with ice and fine strain into a chilled Martini glass. Garnish with a lime zest twist and drink a toast to the fine and worthy denizens of Rive Gauche.
VARIATION: When feeling particularly snooty, drink solely to the 6th Arrondissment.


MONK’S DREAM

½ shots St. Germain
½ shots Yellow Chartreuse
Top with Champagne
Fresh Rosemary Garnish

Glass: Flute
Build in the flute, twist the rosemary and submerge in the flute


SANGRIA FLORA

1 bottle Sauvignon Blanc or Dry White Wine
1 cup St-Germain
2 fresh peaches*
5 — 6 fresh strawberries*
6 fresh raspberries*
1 bunch fresh grapes*

Stir ingredients in a pitcher or carafe. Allow fruit to soak in the mixture between 3 and 8 hours. Serve in an ice-filled glass, then telephone your physician and regale him with stories of your exemplary fruit consumption.
* Merely suggestions – be creative!


ST-HONORE 75

1 part St-Germain
¼ part freshly squeezed lemon juice
Top with Champagne

Pour first two ingredients into chilled fluted glass. Contemplate name of cocktail: Why 75? Top with Champagne. Continue contemplation. Garnish with lemon twist. Conclude contemplation and sip. Some things need not be explained.


Brandy Cocktails Wednesday, May 26 2010 

AURORA COCKTAIL

1 oz cognac
1 oz rye
¼ oz St. Germain liqueur
dash simple syrup (for texture)
dash Boker’s bitters (use Angostura if necessary)
absinthe rinse

stir and strain into rinsed cocktail glass
top with splash of Champagne
lemon twist or cherry garnish


THE COLCHIQUE

1¼ parts Pisco
1 part St-Germain
¼ part fresh lemon juice
½ part fresh orange juice
½ part fresh grapefruit juice
dash orange Flower Water

Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with an orange twist. Or, should you be in the vicinity of the Alps, with a Colchique d’automne—the wild autumn crocus that blankets the foothills every fall.


CUZCO FIZZ

5—6 Green Grapes
2 parts Pisco
1 part St-Germain
½ — ¾ part freshly squeezed lime juice
top with club soda

Muddle grapes in the base of a shaker. Add pisco, lime juice, St-Germain and ice. Shake vigorously, strain into an ice-filled Collins glass and top with soda. Then drink a toast to Peruvian Pisco. True, it is distilled from grapes of Spanish origin, not French, but it makes a lovely fizz, so we are willing to overlook this.


DEMENTIA PUGILISTICA

1 bottle Remy Martin VS cognac (or other good brandy)
¼ bottle maraschino liqueur
¼ bottle St. Germain elderflower liqueur
3 bottles Duval-Leroy Rose Champagne (or other good dry Champagne)
10 dashes Angostura bitters
15 dashes peach bitters (if available)
2 blood oranges, sliced

take a large metal bowl and fill with water
place bowl in freezer until frozens
lay bowl in a sink of hot water until ice can slide out
place huge ice dome into a punch bowl
pour all other ingredients into punch bowl
stir and serve


FRENCH APPLE LADY

1 ½ PARTS Apple Brandy*
½ PART St-Germain
1 TSP Honey
TOP WITH Hot Water

Method:  Add all ingredients to a Hot Toddy glass.  Squeeze 1 lemon wedge with cloves into the glass.  Top with hot water and garnish with a cinnamon stick and an apple slice.
*Preferably Laird’s Apple Brandy
Created by Lynnette Marreo


JIM ROSE

1.5 oz Laird’s Bonded Apple Jack
.75 oz St Germain
.5 oz Fresh Lemon
.5 oz Proper Grenadine *
Glass: Coupe

Method: combine ingredients in your shaker, add ice. Shake and strain into a chilled cocktail glass/coup. Garnish a lemon, honey and cinnamon and nutmeg soaked apple slice.
* Jim Kearns’s GRENADINE: Pour two cups of 100% pure pomegranate juice into a saucepan; add 1 1/2 cups of sugar in the raw. Stir over a medium heat until the sugar is dissolved. Make sure it doesn’t come to a boil. Remove from heat, add 3oz of adwaldi pomegranate molasses and 4 orange twists. Stir and pour into a bottle. Keep refrigerated


JOHNNY APPLESEED

1 PART Busnel Calvados VSOP
1 PART Laird’s Bonded Apple Brandy
½ PART Dolin Dry Vermouth
½ Part St-Germain
2 DASHES Vieux Pontarlier Absinthe

Method: Stir all ingredients in a mixing glass and strain with a Julep Strainer into a Coupe Glass.  Garnish with a lemon twist.
Created by Brian Miller


THE LITTLE SPARROW

2 parts Calvados
¾ part Antica Vermouth or Sweet Vermouth
½ part St-Germain
¼ part Applejack Bonded or Applejack
dash Peychaud bitters

Stir all ingredients and strain into a Champagne coupe. Garnish with a lemon twist. Sip languidly. (After all, this is a Sparrow, not a Swallow.)


THE MONTPARNASSE

1½ parts Laird’s Bonded Apple Brandy, Calvados or Clear Creek Apple Brandy
¾ part St-Germain
½ part freshly squeezed lemon juice
½ part Sauvignon Blanc

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish by floating a wafer-thin apple slice. Resist temptation to regale guests with “wafer-thin” Monty Python impersonations.


MOULIN BLANC

1.5 oz. Barsol Pisco
1 oz. St-Germain
.5 oz. Freshly Squeezed Grapefruit Juice
.5 oz. Fino Sherry, preferably Alvear
.5 oz. Egg white

Method: Divide your shaker, pour your egg white on one side, and then build your cocktail with the remaining ingredients on the other side.  Combine and dry shake, not too long, just to emulsify the egg.  Open back up and add ice, close again and shake well.  Strain into a chilled cocktail glass, (coup or martini)


SEA-DEN COCKTAIL

1 ¾ oz Laird’s bonded apple brandy (or good quality Calvados)
½ oz St Germain
¾ oz fresh lime
¼ oz 2:1 simple syrup
dash Angostura bitters
1 egg white

dry shake all ingredients (without ice)
add ice: shake long and hard
strain into iced Collins glass
top with 1 oz soda (if necessary)
garnish with candied ginger if available (lime wheel if not)


ST-G GINGER SNAP SIDE CAR

2 oz Cognac or Spanish Brandy (Cardenal Mendoza Solera Gran Reserva)
1 oz St Germain
.5 oz Ginger Syrup  (fresh ginger steeped in raw sugar and hot water)
.5 oz Fresh Lemon
¼ oz Clove infused apple juice (red jacket fuji apple preferred)

Glass: Coupe
Method: combine ingredients in your shaker, add ice. Shake and strain into a chilled cocktail glass/coup. Garnish a with a ginger candy and/or a burnt orange peel.


THE SOUTHERN POINT

-Equal parts-
St Germain
Bonded applejack
Lemon
Cointreau

Couple dashes/or spray of absinthe. Shaken and strained into a coupe.
CREATED BY Eryn Reece


WINTER IN PARIS

2 parts Remy-Martin VSOP
¾ part St-Germain
½ part 1:1 simple syrup
1 whole egg
½ part cream

Method: Dry shake first 4 ingredients. Add ice and cream and shake again. Strain into a coupe glass and garnish with grated nutmeg.
CREATED BY Lindsay Matteson, Portland Oregon.


WISECRACK FIZZ

1 oz. Fresh Grapefruit Juice
1 oz. St-Germain
1 ½ oz. Pisco
½ oz. Freshly Squeezed Lemon Juice

Method: Shake with ice and strain into an ice-filled Collins glass.  Top with soda.  Garnish with lemon twist.
CREATED BY Matt Gee


Tequila Cocktails Wednesday, May 26 2010 

AMOUR D’ENFER

Two dashes Cholula Hot Sauce
3/4 oz. fresh lime
1  oz. St~Germain
1.5 oz Don Julio Reposado

Shaken and served on the rocks. Rim with Chili Salt


CALISTA FLOCKHART

One Dash Absinthe
One dash Simple
1/2 oz. lemon
1/2 oz. pineapple
3/4 oz. St Germain
1.5 oz. Siembra Azul Reposado

Shaken and served on the rocks.
CREATED BY Jason Littrell


DIA DEL AMOR

1 part St-Germain
1 ½ parts Reposado Tequila
¾ part fresh lime
2 dashes hot sauce

Shake and strain into chili salt-rimmed rocks glass. Garnish with a lime wheel.


DON PEÑA

2 oz. Reposado Tequila  (Don Julio)
3/4 oz. St-Germain
1/2 oz. Freshly Squeezed Lime Juice
6 pieces of diced red bell pepper
2 chunks (yes chunks) of fresh pineapple

Method: In your shaker add the red bell pepper and pineapple and muddle. Add your Tequila, St Germain and Lime Juice, add ice and shake.  Strain into a chilled coup or martini glass.  Garnish with a slice of red bell pepper and/or pineapple.  Vary 1oz mescal, 1oz repo.


G’AVOLET

1/2 oz. Blanco Tequila
3/4 oz. St-Germain
1/2 oz. Freshly Squeezed Lime Juice
1 Slice of Avocado
1 Pinch of Cilantro
1 Slice of Jalapeño
Topper of Mexican beer  (Pacifico)

Method: Combine the cilantro, lime, avocado and jalapeño in your shaker and muddle. Add the St Germain and Tequila. Add ice and shake.  Strain into an ice filled Collins glass, and top with your Pacifico.  Garnish should take a rim of salt, (chipotle salt if you like) and a wheel of lime.


THE JAKE WALK

3/4 part St-Germain
3/4 part white rum
3/4 part reposado tequila
3/4 part fresh lime juice
2 dashes Peychaud’s bitters

Place all ingredients into an iced shaker. Shake. Strain into an iced cocktail glass and garnish with an orange twist.


THE MANZARITA

2 parts Tequila Blanco
¾ part St-Germain
1 ½ parts pressed apple juice
dash of ground cinnamon
3-4 wedges fresh lemon

Muddle lemon wedges and cinnamon in a mixing glass. Add remaining ingredients and shake with ice. Strain into a ice-filled rocks glass and garnish with a cinnamon stick.
VARIATION: Substitute idyllic Mexican beach for cinnamon stick.


PRETTY RICKEY

2 parts Tequila Blanco
1 part St-Germain
½ part freshly squeezed lime juice
3-4 sour cherries
top with club soda

Muddle the sour cherries in a shaker, and add remaining ingredients and ice. Shake and strain into an ice-filled Collins glass. Top with soda. Garnish with a sour cherry and a lime wedge or wheel. Salute Monsieur Ricky, last seen in a boa and heels on the Champs-Élysées.
VARIATION: Make it a Pretty Ricky Silver Fizz by removing the ice and adding an egg white to the shake.


PASTINACCA

1.5 oa blanco tequila
.5 oz  mezcal
1 oz St G
.5 oz fresh lime
.75 oz fresh grapefruit

shake all and strain into iced rocks glass
garnish rocks glass with salt rim


THE ST-RITA

2 parts Tequila Blanco
1 part St-Germain
¾ part freshly squeezed lime juice

Shake all ingredients with ice and pour into an ice-filled rocks glass (salted rim optional). Garnish with lime wedge
VARIATION: Strain into a chilled Martini glass. Donate lime wedge to needy beer bottle of Hispanic descent.


SUMMER BLUSH

1 1/4 oz. silver tequila
1 oz. St. Germain
1/2 oz. fresh lime juice
2 dashes rose water
4 dashes Peychaud’s bitters
2 cucumber slices

Muddle cucumber slices with rose water, Peychaud’s and lime juice. Add tequila, St. Germain and ice and shake. Double-strain into a cocktail glass, rub the remaining cuke slice around the rim and place on the rim for garnish.


ZIM ZALA BIM

2 oz Partida Reposado
¼ oz Regans’ orange bitters
¼ oz St. Germain Elderflower liqueur
¼ oz 2:1 simple syrup

add ice and stir
strain into a chilled cocktail glass
squeeze the oil from a grapefruit peel into glass and toss the peel

Scotch, Irish and Japanese Whisk(e)y Cocktails Wednesday, May 26 2010 

COOPER UNION

2 parts Red Breast
½ part St-Germain
dash Orange Bitters
rinse of Laphroaig

Method: Pour first three ingredients into ice filled Rocks Glass rinsed with Laphroaig and stir.  Garnish with an apple slice and cinnamon stick.


EDOGAWA COCKTAIL

2 parts Yamazaki  12 yr
1 part Dolin dry vermouth
1 part St Germain
2 dashes grapefruit bitters

add ice and stir
strain into a chilled cocktail glass
squeeze the oil from a grapefruit peel into glass and toss the peel


THE HEIGHTS

1.5 oz. Compass Box Spice Tree Scotch
.75 oz. St~Germain
.5 oz. Punt e Mes
Lemon peel

In a mixing glass, express the oil from your lemon peel. Then discard the peel. Add your ingredients, then add ice and stir. with a julep strainer, strain your cocktail into a chilled coup or cocktail glass.


LE PERE-BIS

1½ parts Ardbeg 10 Year or other peated Scotch
½ part St-Germain
1 bar spoon honey
4 parts hot chamomile tea

Add all ingredients to a Hot Toddy glass. Garnish with a clove-studded lemon wedge.
VARIATION: When drinking in a rough part of town, substitute studded-leather lemon wedge instead.


ROB’S ROY

2 oz Springbank 10yr or a Lightly Peated Single Malt Scotch
.5 oz St Germain
.5 oz Carpano Antica Formula Vermouth
2 dash Angostura

Glass: Coupe, Martini/Cocktail
Method: combine ingredients in your mixing glass, add ice. Stir and strain with a julep strainer into a chilled coupe.
Garnish with a healthy brandied cherry or luxardo cherry, don’t be afraid if a little bit of the syrup goes in with it.


Bourbon/Rye Cocktails Wednesday, May 26 2010 


AURORA COCKTAIL

1 oz cognac
1 oz rye
¼ oz St. Germain liqueur
dash simple syrup (for texture)
dash Boker’s bitters (use Angostura if necessary)
absinthe rinse

stir and strain into rinsed cocktail glass
top with splash of Champagne
lemon twist or cherry garnish


BERGAMOT BLAZER

2 oz Booker’s Bourbon,
5 Dashes Earl Grey Tea,
.25 oz St Germain,

Fill Two Mugs With Hot Water Let Mugs Warm Up
Pour 2oz Bookers Bourbon (Flammable And Cheap) Into A Jigger
Pour 2 oz  Hot Water And Eary Grey Tincture  Into Another Jigger
Discard Water In Mugs Pour Each Jigger’s Contents Into A Separate Mug
Ignite Bourbon Mug, Pour The Flame Back And Forth 4 Or 5 Times
Pour Into toddy glass Top With .5oz St Germain
Extinguish The Mugs By Placing Them Atop Each Other
Garnish With The Twist Of An Entire Lemon And A Butter Cookie
Or-prepare as a hot toddy
created by Andrew Bohrer


CARRÉ REPRISÉ

1 shot Rittenhouse Rye or Wild Turkey Rye
1 shot Courvoisier Cognac
1 shot Martini & Rossi Sweet Vermouth (Rosso)
½ shot St-Germain
Dash Angostura Bitters
Dash Peychaud Bitters

Method: Stir all ingredients in an ice-filled shaker. Strain into an ice-filled rocks glass. Garnish with a lemon twist.
Created by Brian Miller


CLARA BOWE

1.5 oz. Bulleit Bourbon
3/4 oz. Fresh Lemon juice
1/2 oz. St~Germain
1/2 house made grenadine
5 pieces mint

Shaken and strained into a coupe. Mint garnish.
GRENADINE: Pour two cups of 100% pure pomegranate juice into a saucepan; add 1 1/2 cups of sugar in the raw. Stir over a medium heat until the sugar is dissolved. Make sure it doesn’t come to a boil. Remove from heat, add 3oz of adwaldi pomegranate molasses and 4 orange twists. Stir and pour into a bottle. Keep refrigerated
CREATED BY Jim Kearns


COBBLER’S DREAM

1 ¼ oz rye (try Rittenhouse 100 proof)
¾ oz Punt e Mes
¼ oz St Germain
dash Peychaud’s bitters

stir, strain into absinthe rinsed cocktail glass
garnish with brandied cherry


DUBOUDREAU COCKTAIL

2 oz rye
¾ oz Dubonnet rouge
¼ oz Fernet Branca
¼ oz St. Germain

stir with ice
strain into a chilled cocktail glass
garnish with a lemon twist
created by Jim Meehan


DUNKIN COCKTAIL

1 ½ oz rye
½ oz Pear Eau-de-vie
½ oz St. Germain Elderflower
1 healthy dash Angostura bitters

stir all over ice
strain into a chilled cocktail glass


JEAN LUC GODARD

2 parts Bourbon
1 part St-Germain
1/2 part fresh lemon juice
1 dash black pepper syrup (made from whole black peppercorns and unrefined sugar)

Method: In a mixing glass combine all ingredients over ice and shake. Strain into a pepper and sugar rimmed rocks glass over ice. Garnish with a black pepper syrup-candied lemon rind.
Created by Kestrel Burley of SwimClub 32


NATALIE SCHAFER

¾ oz. Fresh Lemon
¾ oz. St~Germain
Dash of Honey
Dash of Fresh Orange
2 oz. Bulleit Bourbon
Shake, served on the rocks

Natalie Schafer played Eunice “Lovey” Wentworth Howell, Thurston’s wife on Gilligan’s Island. Originally, she only accepted the role because the pilot was filmed on location in Hawaii. She looked at the job as nothing more than a free vacation, as she was convinced that a show this silly would “never go.”  This cocktail is a variation of the “Gold Rush”
CREATED BY Jason Littrell


PARIS MANHATTAN

2 parts Bourbon or straight rye whiskey
1 part St-Germain
½ part dry vermouth
2 dashes Angostura bitters

place all into an iced mixing glass and stir
strain into a cocktail glass
garnish with a maraschino cherry or an orange twist


PHISH HOOK

1.75 oz. Rye Whiskey  (preferably michters rye)
1/2 oz. St Germain
1/2 oz. Punt e Mes
1/4 oz. Maraschino (Luxardo)

Method:  Stir ingredients over ice, strain into a chilled coup.


PIG’S PARADISE

1 part Bourbon
1 part Calvados
1 part St-Germain
3 parts sparkling apple cider
3 dashes Angostura bitters

place all into an iced mixing glass and stir
strain into a Collins glass
top with 2 oz dry sparkling wine
garnish with an apple fan

Created for Cochon 555 in Seattle, WA


SALVE GERMAINIA

2  oz. Buffalo Trace
½ oz. St Germain
2 dash Angostura Orange Bitters

Stir and strain into a whiskey glass
Lemon Peel garnish


ST. JAZZERAC

1 white sugar cube
2 dash Peychaud’s Bitters
1/8 oz or 1 bar Spoon of Club Soda
1/8 oz or 1 bar spoon St Germain
2 oz Rye Whiskey
3 dash absinthe
Lemon twist

Method: In a ice filled rocks glass add your absinthe for soaking. In a mixing glass (boston glass/pint galss) add your white sugar cube. Soak the cube with peychaud bitters. Add your soda and st germain. Crush the cube with an old fashion spoon or a muddler and paste around the bottom of the glass three times. Add your Rye whiskey, add ice and with a bar spoon stir until you have your desired wash line. Shorten stirring time with bad wet ice and lengthen your stirring time with solid block ice. Dump the ice and absinthe from your rocks glass and with a julep strainer strain your cocktail in the rocks glass. Zest your lemon peel over and around your cocktail. Discard the lemon and enjoy.


SUMMER RYE

1½ parts Sazerac Rye Whiskey*
¾ part St-Germain
¼ part simple syrup
¾ part freshly squeezed lemon juice
1 part freshly Pressed apple juice (cloudy)**
¾ parts Champagne

Shake ingredients with ice, except for Champagne, and strain into an ice-filled Collins glass. Top with champagne, and garnish with cubed apples.
* Substitute Rittenhouse Rye or Michter’s Rye.


TRADITIONAL ELDERFASHIONED

2 parts Bourbon or straight rye whiskey
½ part St-Germain
2 dashes Angostura bitters

stir ingredients into an old fashioned glass, add ice and stir again as if you are a revolutionary.
Add an orange twist and think progressively as you sip this new twist on a classic.
Vive La Resistance!


THE VERSAILLES COCKTAIL

2 shots Woodford Reserve Bourbon
½ shot Fresh Lemon Juice
¾ shot St-Germain
Top with Champagne

Method: Shake first three ingredients with ice and strain into a Champagne flute. Top with Champagne and garnish with a flamed orange twist.
Created by Brian Miller

 

Gin Cocktails Tuesday, May 25 2010 

AMARO SOUR

1 oz Averna Amaro
1 oz St Germain
1 oz Plymouth Gin  (recommended for this cocktail as it needs a soft gin)
.75 oz Fresh Lemon Juice
2 Brandied Cherries
Two dash club soda (light dashes)

Glass: Rocks
Method: combine ingredients in your shaker, add ice. No need to muddle the cherries, they will break in your shake. Shake and strain into a chilled rocks glass over fresh ice. Add a touch of soda.  Garnish with a brandied cherry.


BLUEBARK RICKEY

1 oz St. Germain
1 1/2 oz Gin
3/4 oz fresh lime juice
dash fresh turmeric powder
dash  fresh cinnamon powder
dash fresh nutmeg powder
8 blueberries (3 reserved for garnish)
2 oz soda water
large dense ice cubes

Method:
muddles 5 blueberries
add liquids
add dash of fresh ground cinnamon
add dash of fresh ground turmeric
prep a Collins glass with large dense ice cubes
Shake and double strain into Collins glass
add 2 oz soda water
grate fresh nutmeg over top for aroma
garnish with 3 blueberries on a pick


BOIS DE ROSE

¾ parts St-Germain
¼ part Aperol
1 part Gin
¼ part fresh lemon
top with Brut Rosé Sparkling Wine

Shake first four ingredients with ice and strain into a Champagne flute. Top with Brut Rosé Sparkling Wine, and garnish with an orange peel or twist.


THE CAN-CAN MARTINI

2 parts Vodka or Gin
½ – 1 part St-Germain
¼ part dry vermouth or dry white wine

Shake all ingredients with ice and fine strain into a chilled Martini glass. Garnish with lemon or orange twist. High-kicking, cartwheels and petticoats recommended, but purely optional.


CHERRY BLOSSOM

1 ½ oz Plymouth Gin
¾ oz St. Germain
½ oz Maraschino liqueur
¼ oz fresh lime juice
3 fresh bing cherries

Muddle bing cherries in shaker
Add liquids
Shake and double strain into cocktail glass


CHERUB’S CUP

1 part St-Germain
2 parts Vodka, Cirtus Vodka, or Hendricks
¾ part fresh lemon
¼ part simple syrup
1 part muddled strawberry
top with Brut Rosé Sparkling Wine

Shake and strain over fresh ice in a Collins glass. Top with Brut Rosé or Brut Champagne. Garnish with strawberry.


CLIPPER SHIP

2 oz gin
1 oz St-Germain
½  oz lime juice
1 dash absinthe

Garnish: Lime twist
Shake with ice, strain into an ice-filled Old Fashioned glass.
Source: Robert Hess (2008)


EAST END COOLER

1 part Gin*
¾ part fresh lemon juice
¾ part St-Germain
¼ part simple syrup
½ muddled Strawberry

Shake all ingredients and strain into a highball glass. Garnish with a mint sprig and half a strawberry. Not a whole strawberry, mind you. Not a quarter strawberry. A half strawberry, if you please. Merci beaucoup.
VARIATION: Garnish with two whole strawberries and a fistful of mint sprigs, just to show us who is boss.
*Preferably Plymouth™ , Hendrick’s®


EAST SIDE ELDER

2 oz Gin
1 oz St Germain
.75 oz fresh squeezed lime juice
2 pieces cucumber
1 pinch of mint

Garnish: cucumber wheel and mint leaf
Glass: Coup/Martini
Method: muddle the mint and cucumber, build the remaining ingredients in your shaker, shake and strain into a chilled coup or martini glass and garnish
\Alter it to an East Side Elder Fizz; Collins glass over ice top with soda.


ELDERFLOWER SOUR

1.5 oz Hayman’s Old Tom Gin
1.5 oz St Germain
1.5 oz Fresh Squeezed Lemon
1 egg white

shake and strain into a cocktail glass, top with Peychaud’s bitters
created by Andrew Bohrer


FRENCH BERRY

2 whole strawberries
½ oz simple Syrup
¾ oz lime juice
1 oz St Germain
1 ½ oz Plymouth gin

glass rinse with La Fee absinthe and rosemary
muddle/ build / shake
strain into a chilled cocktail glass
CREATED BY: Raphael Reyes


FRENCH GIMLET

2 oz Hendrick’s Gin}
1 oz St Germain
.5 oz fresh squeezed lime juice, (squeeze of half a lime)

Glass: Coup/Martini
Method: build ingredients in your shaker, add ice and shake vigorously. Strain into a chilled coup or martini glass and garnish with a lime wedge or wheel.


THE GYPSY

1½ parts Gin
¾ part St-Germain
½ part Green Chartreuse
½ part freshly squeezed lime juice

Shake all ingredients with ice and fine strain into a chilled cocktail glass. Garnish with a thinly sliced lime wheel. Do not resist urge to shed your hat and gloves. Madame Rose Lee would expect nothing less.


LA BICYCLETTE

1 ½ oz Plymouth gin
¾ oz sweet vermouth
¼ oz St. Germain
2 dashes peach bitters

place all into an iced mixing glass and stir
strain into a cocktail glass
garnish with a lemon twist


L’AMOUR EN FUITE

1 ½ oz Plymouth gin
¾ oz Lillet
¼ oz St Germain
absinthe rinse

place all into an iced mixing glass and stir
strain into an absinthe-rinsed cocktail glass


LE JACQUES STRAP

2 oz Plymouth Gin
¾ oz St Germain
¼ oz Creme Yvette
2 dash orange bitters
2 dash green chartreuse

Stirred, served in a coup with a lemon twist…


LE MARSEILLE FRUITS FIZZ

2 parts Plymouth Gin
1 part St-Germain
¾ part fresh lemon juice
¼ part simple syrup
dash orange bitters
1 egg white
add muddled fruit of choice
top with club soda

Add ingredients to a shaker without ice and shake vigorously to emulsify egg white. Add ice, shake again, and stain into a tall Collins glass, sans ice.


LIGHT MY FIRE

1 oz gin
½ oz St. Germain elderflower
½ oz lemon juice
¼ oz green Chartreuse

place green Chartreuse in a cocktail glass
place remaining ingredients in a shaker with ice and shake
light Chartreuse on fire with a Chartreuse mister and flame
extinguish with the remaining ingredients (use a strainer)


MONK’S EVOLUTION

Bar Spoon of Absinthe
1 oz Gin (Plymouth or Hendricks Preferably)
.75 oz St Germain
.25 oz Fresh Lemon
Brut Champagne or Brut Sparkling wine

Thyme Garnish and a Lemon Peel or Lemon Thyme only.  Smack the time between your hands once to release the oils and submerge in your cocktail glass.
Glass: Coupe/Martini
Method:  Shake all ingredients sans Champagne.  Strain into a chilled Coupe and Garnish.


MEYER-FLOWER COOLER

1½ parts Gin or Vodka
1 part St-Germain
½ part Meyer lemon juice
Top with Q tonic

Build in a Collins glass with ice. Stir lightly with StG spoon-straw.
CREATED BY Jamie Boudreau


NOMAYO

1½ parts Gin or Vodka
¾ part St-Germain
½ part Aperol
½ part freshly squeezed lemon juice
Top with float of Champagne

Combine all ingredients in a shaker except the Champagne, add ice and shake. Strain into a chilled coupe. Finish with a float of champagne and garnish with an orange peel. Much like affaires de l’amour, this cocktail will help you tolerate all that is bitter and sweet.


ROB AND RICK COLLINS

2 oz Hendrick’s Gin
1 oz St Germain
.75 oz fresh squeezed lemon juice
Garnish: cucumber wheel
Top with club soda

Glass: Collins/High Ball
Method: combine ingredients in your shaker, add ice. Shake vigorously and strain into a chilled collins glass over fresh ice.  Top with club soda.


ST GERMAIN GIN & TONIC (Scottish Re-Deux)

1.5 oz Hendrick’s Gin
.75 oz St Germain
Top with Tonic Water

Garnish: Lime Wedge
Glass: Collins
Method: build ingredient in a chilled collins glass.  Lightly stir and garnish with a lime wedge.


VIEUX MOT

1½ parts Plymouth Gin
¾ part St-Germain
¼ part simple syrup
¾ part fresh lemon juice

Pour gin, St-Germain, simple syrup and lemon juice into a shaker filled with ice. Shake vigorously, then strain into a chilled coupette.
VARIATION: Follow the same directions, but, for the sake of your guests, feign as if the preparations are far more complicated.


THE WINCHESTER

1 part Miller’s Westbourne Strength Gin
1 part Tangueray Gin
1 part Hayden’s Old Tom Gin
¾ part fresh grapefruit juice
¾ part fresh lime juice
¾ part St-Germain
½ part homemade grenadine
¼ part homemade ginger syrup
1 dash Angostura bitters

Shake all ingredients with 3 ice cubes, and strain into a tall tiki mug over crushed ice. Garnish with a cherry and a lime wheel. A toast to Angus.
Created by Brian Miller


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