Stir with ice and strain into a coupe. Garnish with a grapefruit wedge.
Shake everything but the Champagne with ice and strain into a flute. Top with Champagne.
Very good drink, but like so many drinks with St. Germain, you only need about half of what the recipe calls for, IMO. It's delightful stuff, but it's insanely sweet.
Made this with half the amount of St Germain. It's the perfect balance of grapefruit, floral elderflower, and alcohol bite, though I'd use a London Dry Gin over alternatives
Agree, doubling all ingredients other than elderflower, it's quite tasty!
Shake St Germain, Violette and grapefruit juice with ice, strain into coupe glass, top with sparkling wine and bitters.
Was way too much of the liqueurs with such a small amount of sparkling wine. Adding more of the latter made it a bit better but was still a bit powerful. I used Golden Moon's creme de violette, which I like better but is weaker than Rothman & Winter, and it still was too much. I'd say 1/4 of each, at least 2 oz of bubbles, and a dash less of lavender.
Rinse chilled glass with orange flower water, pour out excess. Shake, strain, up.
Curated slightly: found a working link for the source.
Combine ingredients over ice in highball glass, top with club soda to fill.
Original recipe called for floating Aperol in a spent lime shell and stirring into drink.
Imbibe Magazine, May/June 2011 issue
Shake with ice, strain into ice filled lowball.
Made with Plymouth although I imagine using the specified Voyager would make for a bolder drink. Very nice, sort of a more refined gimlet.
Combine gin, Lillet blanc and cranberry shrub in mixing glass over ice, stir to combine, strain into flute, top with dry prosecco or cava.
From my notes, this was tasty last Thanksgiving with homemade cranberry shrub. Might be tasty with other shrubs (i.e. cherry, kiwi, apricot) for other occasions. Cranberry shrub homemade with demarara sugar & cider vinegar as per http://bit.ly/ekePOp
Whipped up à la minute last Turkey Day, 11/25/10.
Dan, thanks for the nice picture! As for the prosecco in the shot the Mionetto secco was a great call, just what I used last Thanksgiving!
Lillet asked for a photo, so I obliged.
Shake with ice and strain into an ice-filled collins glass. Top with soda and garnish with a lime wedge.
Corrected bitters -- recipe calls for regular Angostura, not Angostura Orange. Added city and estimated date.
Created at La Cucuracha Bar, Mexico City 1937, orig garnish orange and pineapple.
Rachel,
Do you have a link to the source for this drink?
Thanks,
Zachary
I only have it in a book: The Gentleman's Companion vol 2 by Charles H. Baker (1939). I don't see an online version of it for a link.
Which of course, I don't have yet ;) Is the cocktail correct as written here? Can you give the Baker recipe, and I'll change this to reflect the authoritative source.
Thanks,
Zachary
Brooklyn's St. Mazie drops the soda and adds 3 more dashes bitters.
Build over ice in mixing glass, shake for 15 secs or stir for 30, strain into coupe. Freshly pitted cherry garnish optional.
I was surprised how nicely reposado tequila and pear eau de vie played with each other. I wanted a blush from Combier Rouge, but scaled back on all but the main liquors to preserve a subtle balance and orchard notes.
Poured into mixing glass à la minute 5/14/11.
Nice - same basic ingredients - had to substitute absolut pear vodka for the eau de vie.
Build over ice in mixing glass, shake for 15 secs or stir for 30, serve up in coupe, no garnish.
A Boston Sidecar (brandy, rum, triple sec, lime) variant for the toniest 'hood in Boston, a bit tart with a spicy note for Ole' Scollay Square.
Combined with Boston pride 5/11/11. Part of an ongoing series of Boston Sidecar variants at http://robmarais.tumblr.com
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