St. Valentine’s Day and the Cherub Cup

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!

Cheers!