What to drink now: St-Germain

The 14th of July marks Bastille Day, a holiday celebrating the beginning of the French Revolution. To help celebrate this year, French elderflower liqueur brand St-Germain have designed the perfect cocktails to help you kick off the festivities in style.

Flapper’s Delight (Above Image)

Created for the jazz Age Lawn Party, an annual summer event that sees the 1920s return in full swing to New York’s Governors island, the Flapper’s Delight revisits a timeless combination of elderflower and mint atop a base of gin. Finished with a splash of club soda and a dash of lime, Julie Reiner’s thirst-quenching cocktail is a worth rival to the infamous Tom Collins.

8 to 10 mint leaves

20ml simple syrup (1:1, sugar: water)

40ml London dry gin

12ml St-Germain

20ml lime juice

25ml club soda

Garnish – mint sprig

Method – in a shaking tin, add mint and simple syrup and gently muddle. Add the remaining ingredients except the club soda and shake with ice. Fine strain into a highball glass over ice. Top with the club soda and garnish with the mint sprig.

 

 

Tiger Beat

Slightly herbal and tart, the Tiger Beat offers just enough kick to jump-start the day. To a base of vodka, Marta Jean Evans adds St-Germain, complemented by the fruity, ever so slightly bitter notes of Lillet Blanc, all balanced with the tangy lift of lemon juice.

25ml bison grass vodka

12ml St-Germain

12ml Lillet Blanc

12ml lemon juice

Garnish – none

Method – Shake all of the ingredients with ice and double strain into a coupe

 

 

Da Hora

“I wanted to make a Latin-inspired royale,”, explains Ivy Mix of the effervescent inspiration behind her Da Hora cocktail. Utilizing St-Germain as a base rather than a modifier, the Da Hora is light, citrusy, and floral-forward, making for a day drink that finds itself somewhere between a Caipirinha and a simple royale or spritz.

40ml St-Germain

25ml Cachaça

12ml lemon juice

12ml grapefruit juice

55ml cava, to top

Garnish – Cucumber wheel

Method – shake all of the ingredients, except the cava, with ice. Strain into a coupe and top with the cava, then garnish with the cucumber wheel.

 

 

Rivington punch

The Rivington punch marries two of the most classic spritzes – the white wine spritzer and the Aperol Spritz – and then dresses them up in bright pink. A base of rose combines with bittersweet Aperol, St-Germain, and raspberry liqueur for a fruit-forward fuchsia bubbler. And of course, no punch or spritz would be complete without a fistful of fruit – in this case, a knockout one-two combination of grapefruit and strawberry.

55ml dry rose wine

12ml St-Germain

40ml Aperol

5ml raspberry liqueur, preferably Combier Framboise

25ml soda water

Garnish – strawberry slices and grapefruit crescent

Method – Stir all of the ingredients in a wine glass over ice. Garnish with strawberry slices and a grapefruit crescent

 

 

Keystone Highball

“This cocktail is like the keystone in a bridge,” explains Julia Momose, who likens an evening of drinking to a bridge spanning from the aperitif to the nightcap, with the keystone falling right in the middle, with dinner. Like any thoughtful pairing, Momose’s take on the dinner cocktail can be adjusted to suit the meal at hand: “When it comes to the garnish, this should never be an afterthought … rosemary, mint, thyme, oxalis, lavender … all of these may be beautiful accents to a special meal,” she says.

12ml mint tea

12ml St-Germain

40ml whiskey, preferably Rieger’s Kansas City

110ml soda water, plus more to top

Garnish – Lemon peel, fresh bay leaf

Method – Fill a highball or Collins glass two-thirds full with ice. Stir to chill the glass, then drain off any water. Pour the tea, St-Germain, and whiskey into the glass and stir gently to combine. Pour soda water down the side of the glass to retain carbonation. Add ice and top with a final splash of soda water. Express the lemon peel, then discard. Garnish with the fresh bay leaf.

 

 

Lickety Split

Drawing from the ingredients that she herself would most want at the end of the night, Kimberly Rosselle pairs dry vermouth with the floral notes of St-Germain and the bitterness of Amaro Lucano, combining “Bold, bright flavours … with delicate floral notes to soothe and relax one before wrapping up the night.”

25ml dry vermouth

20ml St-Germain

20ml Amaro Lucano

Garnish – Lemon Peel

Method – Add all ingredients to a mixing glass, add ice, and stir. Strain into a Nick & Nora glass, and garnish with the lemon peel