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Can't We Just Be Friends?

Day 39, Cocktail 32  

Those of you who know me well know that I’ve been enamored with two liqueurs lately.  Those two liqueurs are St. Germain, the wonderful elderflower flavored liqueur and Domaine de Canton, a brandy based ginger flavored liqueur.  I’ve played around with both of them with a variety of spirits and flavors and generally have enjoyed most everything that I’ve come across that uses them.  

What is interesting about these two liqueurs is that they were developed independently by the Cooper brothers, Robert and John.  The brothers learned the liquor business while working with their father, Sky Cooper.  The most notable brand the family had was Chambord, the rasberry flavored liqueur.  When Sky sold the rights to Chambord to Brown-Forman, Robert struck out on his own and began working on his passion for elderflower.  After several years the result was the award winning St. Germain, introduced in 2007.  Brother John, realizing that staying on in the family business without Robert wasn’t in his best interest, also moved on to put together what became the ginger flavored Domaine de Canton in 2008. 

So, how to bring the brothers back together?  In a cocktail, of course.  

  The Cooper Brothers  

  • 1 slice of orange
  • 1-1/2 oz Russell’s Reserve Rye
  • 1/2 oz St. Germain
  • 1/4 oz Domaine de Canton

Muddle the orange slice in the bottom of a mixing glass.  Add ice and the remaining ingredients.  Stir thoroughly.  Pour into a chilled cocktail glass.  Garnish with an orange twist. 

The original recipe I found used bourbon.  I think the rye is bit mellower and works better with the St. Germain and Canton.  The orange adds a bit of freshness that I also thought was missing from the original recipe. 

Cheers! 

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One Comment

  1. Yeah, it’s good, very useful, thanks 🙂


One Trackback/Pingback

  1. […] would?  I let my mind wander (something its good at, just ask my teachers) and finally reached the Cooper Brothers cocktail that I had created earlier in this journey.  I decided to give it a whirl, using brandy […]

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