Just another WordPress.com site
Category Archives: St. Germaine
April 5, 2012Posted by on
With the blooming of all the dogwoods recently I felt compelled to make something that reminds me of growing up in Florida, so I grabbed some grapefruit juice and whiskey and started mixing:
- 1.5 Rye Whiskey
- .5 St. Germain
- .25 coriander ginger syrup
- 2 splashes grapefruit juice
- 1 dash Peychaud’s bitters
- 1 dash lemon bitters
Stir over ice and strain into chilled coupe glass. No garnish is needed, and this could also be served on the rocks as a punch. This is sweeter than most of my drinks, but not cloyingly so, with light citrus, and crisp.
October 11, 2011Posted by on
If you like grapefruit juice you’ll like this. This tastes strangely like a fresh glass of it. This drink was created to celebrate the birthday of a good friend and went like no other. I made a gallon of it and between 15-20 people it was gone in about a half of an hour:
- 1.5 dry gin
- .5 St. Germaine
- .5 lemon juice
- .25 Campari
- 2 dashes Angostura Bitter’s
- 1 dash orange bitters
- 2-3 basil leaves
Muddle the basil into the gin, add the remaining ingredients, stir well but not vigorously, and pour over ice.
This drink ends up an amazing shade of orange and is bitter/tart with a lot of herbal punch. It works well before a meal and would go great with lighter salads.
August 29, 2011Posted by on
Aperol is an Italian aperitif and bitters, with strong orange and herb notes, being made from bitter and sweet oranges, rhubarb, gentian, cinchona, and a slew of other secret ingredients. It has been around since 1919 when it was originally made by the Barbieri company. Now it is produced by the Campari group, with their original eponymous and very similarly profiled aperitif. While we use Campari mostly in the Negroni or Americano and sometimes with soda, we more often use Aperol in a Spritz. Here is my take on the the classic Spritz:
- 1.25 Aperol
- 1 Prosecco
- 1 San Pellegrino
- .5 St. Germaine
- 1 dash Peychaud’s Bitters
- 1 dash Orange Bitters
- 1 slice each lemon, lime, and orange
Shake the Aperol, St. Germaine, bitters, and orange until the citrus has been extracted into the mix, pour into a collins or highball glass, top with the bubbles and stir once. Garnish with your remaining citrus.
This makes a bright orange tall drink that is great for brunch, early afternoons, or as a lighter cocktail hour drink before dinner, or really anytime during summer and early fall. The bitter from the Aperol takes a moment to set in as all of the floral, sweet, citrus and tart apple mixes on the palate.