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Tag Archives: elderflower

Day 299, Cocktails 296 & 297

Tonight’s first cocktail is courtesy of the Dinner Party Download (to which, if you are not already subscribed to, you should be!)  The history behind the cocktail was the marriage of Charles Sherwood Stratton, better known as Tom Thumb, to Lavinia Warren in 1863.  The wedding was a huge spectacle, and may have been the wedding of the century.  Although many at the time considered yet another publicity stunt by P.T. Barnum, by all accounts the couple was very much in love.

The cocktail itself was created by John Ginetti of 116 Crown in New Haven, CT, the birthplace of Stratton and Sherwood.  It’s called the 4th and Clyde.

  4th and Clyde

  • 1 oz Hendrick’s gin
  • 1 oz Maker’s Mark bourbon
  • 1 oz St. Germain
  • 1/8 oz honey
  • pinch of chili flakes

In a mixing glass, with no ice, combine all the ingredients and stir to combine.  You need to do this warm in order to get the honey to incorporate.  Once blended, add ice and stir to chill.  Double strain into a chilled coupe.

A very nice cocktail that is well balanced.  Slightly sweet from the honey and St. Germain with a touch of heat from the chili that helps bring the bourbon forward.  I really enjoyed this cocktail.

This led me to tweak the recipe just a bit to create what I called the Tom Thumb.

  Tom Thumb

  • 1 oz Hendrick’s gin
  • 1 oz Maker’s Mark bourbon
  • 1 oz St. Germain
  • 1/2 oz Cointreau
  • 1/8 oz maple syrup

Combine the ingredients in a mixing glass with ice and stir to combine and chill.  Strain into a chilled coupe.

Subtle changes to the ingredient list, but big changes in flavor.  The orange of the Cointreau really balances very nicely with the St. Germain’s elderflower, but maintains the sweetness.  The maple syrup replaces the chili flakes, taking the heat away, but allowing the bourbon to still come through nicely.  Not what I’d consider a boozy cocktail with all the sweet ingredients, but not overly sweet either, as was the case with the 4th and Clyde.

Give this pair a try and let me know what you think!


Day 295, Cocktail 294

St. Valentine’s Day…not to be confused with Harry Potter and his goblet of fire, but it does have a certain ring to it, don’t you think?  Anyway, we celebrated in fine style at the Twilight Lounge this past Monday.  I provided the cocktail, an asparagus and crab salad appetizer while Gwen whipped up the veal marsala for dinner and I closed with a Bananna’s Foster variant for desert.  A very nice evening, indeed!

My Valentine’s cocktail came courtesy of Colleen Graham’s cocktail blog.  I already had everything I needed (the champagne still unopened from New Year’s Day) and it looked like something that we could enjoy several of through the evening – although I must confess to also opening a bottle of Jadot Chassagne – Montrachet, one of my favorite Chablis’ of all time.

  Cherub’s Cup

  • 1 oz St. Germain
  • 2 oz Hendricks gin
  • 3/4 oz lemon juice
  • 1/4 oz bar syrup
  • 1 strawberry (for muddling)
  • dry champange or sparkling wine

Muddle the strawberry gently in the bottom of a shaker with the bar syrup.  Add ice and the gin, St. Germain and lemon juice.  Shake vigorously to mix and chill.  Strain into a collins glass with ice.  Top with your champagne and garnish with a strawberry.

Mmmm, delicious!  The elderflower flavors from the St. Germain play wonderfully with the strawberry and lemon.  The gin, with it’s floral and slightly cucumber flavor provide a nice base and the champagne gives it just a touch of fizz.  We enjoyed several of these with our desert and beyond that night!


Day 275, Cocktails 276 & 277

After last Saturday’s French Gimlet I was in the mood last night and tonight to continue to play around with the St. Germain.  It’s just soooo delicious and I want to see just where I can take this.  On Sunday Gwen and I watched a couple of episodes of “Drink Up” that I had on the DVR.  This is a 1/2 hour long show on the Cooking Channel and features several cocktail recipes in each episode, along with a number of other food and entertaining tidbits. 

One of the drinks that caught my eye used St. Germain and bourbon.  I’ve paired the St. Germain with rye previously, so I was pretty sure that this would be a winner, and it was.

  Westlake Cocktail

  • 2 oz bourbon
  • 1 oz St. Germain liqueur
  • 3 dashes orange bitters

Combine the ingredients in a mixing glass and stir to combine and chill.  Strain into a rocks glass over cracked ice or ice cubes.  Garnish with a big, oversized orange peel.

Oh, yeah…this is a lovely blend of elderflower, orange and smokey bourbon flavors.  It’s very well balanced, not too sweet but yet the St. Germain is prominent.  I used Maker’s Mark for this cocktail, but I’m sure any quality bourbon would work well.

Tonight I wanted to continue the theme and did a search on the web for St. Germain cocktails.  I found this one, and though it was very similar to the Westlake, I decided to try it so that I could compare and contrast.

  Elderflower Manhattan

  • 2 oz bourbon
  • 1 oz St. Germain liqueur
  • 1/2 oz dry vermouth
  • 2 dashes Agnosturo bitters

Combine the ingredients in a mixing glass and stir to combine and chill.  Strain into a cocktail glass and garnish with a cherry.

Very, very nice.  This is a twist on a perfect Manhattan, with the St. Germain filling in for sweet vermouth.  With the dry vermouth this is a bit more boozy than the Westlake since it is drier.  I could drink way too many of these in one sitting – its just that right mix of sweet and dry.

Give these two takes on bourbon and St. Germain a try and let me know which you liked best.