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!