|St-Germain is a liqueur is available at |
restaurants and bars across Louisiana.
The floral elderflower elixir mixes well
with a variety of spirits from gin to vodka,
whiskey to pisco.
The taste is hard to describe as there’s nothing quite like it. Neither passion fruit, nor pear, grapefruit nor lemon, the sublime taste of St-Germain hints at each of these and yet none of them exactly.
St-Germain pairs remarkably well with various spirits such as gin, whiskey and vodka. We even like to pour a little bit in a glass of bubbly occasionally. Ste. Marie’s Dechets Blanc cocktail adds a little soda in with the champagne and St-Germain. Here’s a few restaurant and bars that serve cocktails that include St-Germain.
Bar Tonique’s Treme cocktail consists of rye whiskey, St-Germain, Benedictine, lemon and Marsca cherry. Bar Uncommon’s Kiss of Pearsuasion cocktail boosts Absolut Pear, St-Germain, Hibiscus syrup and champagne. The Wild Magnolia cocktail at Café Adelaide's Swizzle Stick Bar features St-Germain with gin, lemon and house made magnolia bitters.
While there are quite a few cocktails that call for St-Germain, we’re feeling Sangria is order given the abundance of fresh fruit choices at Rouses. Here is the recipe for the Sangria Flora, created by Lynnette Marrero of NYC and found in a cocktail book snagged at Tales of the Cocktail 2011.
|The Sangria Flora recipe substitutes St-Germain for the |
brandy called for in many sangria recipes. St-Germain
promotional items include vintage inspired postcards,
metal stirring straws, mini bottles and totes.
1 bottle Sauvignon Blanc or Dry White Wine
1 cup St-Germain
2 fresh peaches
5-6 fresh strawberries
6 fresh raspberries
1 bunch fresh grapes
Method: Stir ingredients in a pitcher or carafe. Allow fruit to soak in the mixture between 3 and 8 hours. Serve in an ice-filled glass and according to St-Germain’s direction, “then telephone your physician and regale him with stories of your exemplary fruit consumption.”