Suze is a French aperitif with a delicately bitter gentian root flavor. Its mild sweetness and hints of citrus and wildflowers make it a wonderful partner for sparkling wine, especially with the addition of a little elderflower liqueur.
'St Germain' on Serious Eats
A tasty elderflower shandy that says, "stop taking your drink so seriously."
A tart and citrusy hot weather refresher featuring tequila and Liber and Co's awesome Rhubarb and Ginger Shrub.
We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco.
Jasmine tea-infused gin melds with fresh lime juice, St. Germain elderflower liqueur and yellow Chartreuse in this enchantingly floral cocktail from 1534 in New York City. Fortunately for those of you on the move, tea needs just a few hours to infuse your spirits.
Beloved's Rene Hidalgo uses St. Germain and Yellow Chartreuse in this refined riff on The Last Word cocktail.
We've always liked sparkling wine with a splash of elderflower liqueur, but this highball from Freemans restaurant in NYC raises the bar a bit with the addition of Bulleit bourbon and some tart lemon to even it out.
To get the watermelon flavor to really come through in this thirst-quencher, you'll whir an ample amount of ripe cubed melon (seedless is best) in a blender with a little kosher salt. Be sure to strain through a fine-mesh sieve to avoid any pulp in the drink.
Sweet, round, and aromatic, this 3-ingredient cocktail is an ideal post-dinner sipper. Lachlan Mackenzie from Pourhouse in Vancouver, British Columbia calls for Bornholmer Bitter in this recipe, but you can substitute with The Bitter Truth's Old Time Aromatic Bitters to provide the characteristic cinnamon and cardamon flavors of this drink.
If creamy and floral is your cup of tea, try your hand at this smooth cocktail, created by Christopher Flett at Pourhouse in Vancouver BC. Be sure to shake fast and hard to create frothiness.
Elderflower cordial perks up a drink by adding a little sweetness and a light floral touch. For less than a dollar, you can make a delicious elderflower mixer that tastes a bit like a lemon bar mixed with a light, floral tea.
This cocktail from Todd Maul of Clio in Boston is refreshing and complex, and would also be delicious served over ice.
It's a sparkler, but on the dry side, crisp Veuve Ambal brut blanc de blanc with Drambuie (there's the Scotch tie-in), St. Germain (which McCarthy calls "liquid MSG"), and a twist of lemon. Leave the lemon pith side up and it'll bubble effusively for minutes on end.
This smooth drink is a variation on the Perfect Gin Manhattan (made with half French vermouth and half Italian), but features rich, slightly sweet Old Tom gin. Jason Littrell of Jbird Cocktails in NYC named the drink after Rachel Maddow, in the hope that she'd swing by the bar.
There's nothing more benign than chamomile, yet its softly floral aroma is a natural to pair with flower liqueurs like St. Germain (or Galliano), and the honey liqueur Bärenjäger provides additional sweetness and body along with really buzzy honey flavor and a nudge of booze. Adding these to a warm beverage volatilizes the herbal and floral compounds and brings much more botany to the nose than simply drinking them on ice or with sparkling wine.
This aromatic tequila cocktail comes from Speakeasy, the cocktail cookbook from Jason Kosmas and Dushan Zaric of Employees Only in New York.
Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! With a few isolated exceptions across the country—grab a sweater, Minneapolis and San Francisco—it’s pretty warm out...