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


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