Tag Archives: St. Germain

My Bloody Valentine

Love your liver.

Love is in the air and more likely than not you’re trying to figure out a little something to impress the object of your affection. With three simple ingredients and the twirl of a spoon you can make yourself a couple glasses of pure sexy: slightly sweet, slightly tart, a little floral, and hard to take your hands off. Plan to make twice as many as you think you’ll need; your night’s about to get interesting.

Equipment Needed: Champagne Flute, Citrus Juicer or Reamer, 2 Storage Containers w/ Lids (16 oz or larger), Strainer, Spoon, Bar Spoon or Swizzle Stick

Ingredients:

  • 1 oz blood orange juice (blood oranges are about $2.99/lb; 10 average sized oranges yield about 2 cups of juice)
  • 1/2 oz St. Germain (about $30/750 ml)
  • 3 oz sparkling wine (about $18/750 ml for the decent stuff)

Preparation:

  • If you can find blood orange juice already pressed you’re golden. Otherwise, slice your oranges in half and use your juicing implement of choice to get to it. Squeeze the liquid into one of your storage containers until you’ve got enough for your crowd.
  • You’re going to want to strain the pulp and skin pieces out; a chewy cocktail is not sexy. To do so, put a strainer over another storage container and pour the juice through it. Using the back of a spoon press down gently on the solids and get the remaining liquid out. Be careful not to press too hard, you’ll just be pushing the pulp back into the mix.
Move the spoon gently over the solids to squeeze out any remainders of the juice.

Move the spoon gently over the solids to squeeze out any remainders of the juice.

  • Now to the drink itself. Take a champagne flute and pour in some sparkling wine. Add a splash of blood orange juice and top it off with the St. Germain. Stir very gently a couple of times so the flavors meld. Link arms, drink, and repeat.

The Sloppy Swede

Jag! Myket läckra!

Being almost half Swedish we love most things Scandinavian. This drink was inspired by some of the brighter flavors Jake experienced while he was studying in Karlstad. Slightly sweet, slightly acidic, slightly piney, this herbaceous delight is the perfect summer cooler for whatever you’re in for. Also, since the Olympics are on even your drinking should have a little international flair.

Equipment Needed: Paring Knife, Cutting Board, Rocks Glass, Spoon (to stir) or Cocktail Shaker (to shake)

Ingredients:

  • 1 shot gin (we used Bombay Sapphire; about $25/750 ml)
  • 1/2 shot St. Germain (about $30/750 ml)
  • 1/2 shot Lillet (about $15/750 ml)
  • 2-3 TBSP cardamom simple syrup (you can use regular simple syrup or honey if you don’t want to make ours)
  • 7 dashes lemon basil bitters (use a couple dashes of your favorite bitter if you’re not cool enough to infuse your own)
  • 1 lemon ($0.50/each)
  • 1 fresh basil leaf ($2.99/oz)
  • 1 fresh sprig rosemary (about $1.49/sprig)
  • Tonic water ($1.79/L)
  • Ice

Preparation:

  • Using your paring knife cut the lemon into discs and cut the rosemary sprig in half. Place a basil leaf and the rosemary piece in the center of a lemon disc (like a little lilly pad) and set aside for garnish.
  • Put a couple ice cubes in your cocktail shaker and add the gin, St. Germain, Lillet, cardamom syrup and bitters. Pop the top on and shake vigorously.
  • Pour over ice, squeeze in a little extra lemon juice and top the whole thing off with tonic.
  • Garnish with your lemon herb disc and consume. Skål!