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