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Day 15, Cocktail 15

After a terrific brunch this morning at Amici’s we came home to watch an afternoon movie and have a cocktail while Gwen relaxed.  It didn’t take long for Gwen to want something special.  I remembered that I had a very nice bottle of Moet & Chandon Imperial champagne in the wine cellar.  We’ve had a number of champagne cocktails over the last couple of years but I wanted to try something new today.  A quick internet search yielded an interesting recipe that used Chambord and simple syrup.  That got me to thinking.  I had been itching to combine Chambord and St. Germain.  It seemed natural that the elderflower flavor in the St. Germain would work well with the rasberry of the Chambord.  It also helps that both liqueurs are from the same family tree.  Sky Cooper owned the Chambord brand for years (before selling to Brown Forman several years ago) while son Robert Cooper is the creative force behind St. Germain. 

So, down to the Twilight Lounge I went and a few minutes later came back upstairs with what I call the Mother’s Day.  Gwen absolutely loved it and I found the interplay of the rasberry and elderflower to be wonderful and a well balanced offset to the the dryness of the Moet and Chandon I used.

  The Mother’s Day

  • 1 oz Chambord
  • 1/8 oz St. Germain
  • 1/8 oz bar syrup
  • Moet and Chandon Imperial (or other dry champagne)


Pour the Chambord, St. Germain and bar syrup into a chilled coupe.  Stir with a bar spoon to blend.  Fill the glass with the champagne and garnish with a lemon peel.

We enjoyed drinking this today, and its a great reason to use an entire bottle of champagne!


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