3⁄4 oz Herbal liqueur, Jeppson's Malort
3⁄4 oz Gin, Beefeater
3⁄4 oz Lemon juice

Shake, strain into cocktail glass. Squeeze grapefruit peel to release essences, but don't drop in drink.


For Chicago natives only I suppose... It's hard to find malort outside the city.


Created by Brad Bolt of Bar DeVille, Chicago as a reasonable way to drink malort. The bitter grapefruit notes of malort combine beautifully with the elderflower aromas and flavors to create what I think is one of the best St. Germain cocktails I've had, and it performed well in the 2009 Can Can Classic, a St. Germain sponsored cocktail competition.

Cocktail summary
Created by
Brad Bolt
Is an
authentic recipe
Not yet rated
4.5 stars
(12 ratings)
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From other users
  • Used Yellow Chartreuse and was delicious. Will need to try with Malort. — ★★★★★
  • Like a much more aggressive Corpse Reviver #2. Excellent. — ★★★★★
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I've made this more frequently with 2 oz gin (usually City of London or Bombay) and .5 oz for the other ingredients for a drier, boozier drink that I think enhances the bitter and floral notes of the recipe.