The Hard Sell

Making malört mysterious and delicious
34 oz Herbal liqueur, Jeppson's Malort
34 oz Gin, Beefeater
34 oz Lemon juice
34 oz Elderflower liqueur, St. Germain
1 twst Grapefruit peel
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.
From other users
  • Like a much more aggressive Corpse Reviver #2. Excellent. — ☆☆☆☆☆
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1 Comment

I've made this more

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.