St-Germain Drinks
The Drifter 2 oz. basil-infused Beefeater gin .5 oz. St-Germain liqueur.75 oz. house-made sour mix Shake all ingredients with ice; garnish with sliced cucumber.   

Source: Miami New Times - Mad Men Is Back: Iron Chef Geoffrey Zakarian Tells Us How to Drink Like Don Draper

The Drifter 
2 oz. basil-infused Beefeater gin 
.5 oz. St-Germain liqueur
.75 oz. house-made sour mix 
Shake all ingredients with ice; garnish with sliced cucumber.   


Source: Miami New Times - Mad Men Is Back: Iron Chef Geoffrey Zakarian Tells Us How to Drink Like Don Draper


stgermainbartenderexchange:

image

After a couple of years in the industry (Townhouse, LAB), Sean Ware became a bar manager at Callooh Callay, London. ‘’This was the first opening I had done. Luckily we put together a wicked little team’’

Following Björn’s trip to London, Sean will be guest bartending…

1.1 oz. Nolet’s Gin.75 oz. St-Germain1 oz. fresh squeezed ruby red grapefruit juicePiece of cucumberSqueeze of lime
Muddle cucumber. Add rest of the ingredients. Shake and strain over ice. Garnish with a slice of cucumber or a cucumber wheel.

1.1 oz. Nolet’s Gin
.75 oz. St-Germain
1 oz. fresh squeezed ruby red grapefruit juice
Piece of cucumber
Squeeze of lime

Muddle cucumber. Add rest of the ingredients. Shake and strain over ice. Garnish with a slice of cucumber or a cucumber wheel.


12 mint leaves, muddledjuice of 16 key limes6 ounces gin3 ounces St-Germain liqueurlemongrass soda or club soda, to top offkey lime slices, to garnish
Muddle your mint leaves in the bottom of your shaker. Juice your limes and add the lime juice, gin, and St. Germain to your shaker. Fill with ice and shake for 30 seconds. Strain twice into two glasses filled with ice, top off with lemongrass soda or club soda, and garnish with a key lime slice.
Source: Crepes of Wrath

12 mint leaves, muddled
juice of 16 key limes
6 ounces gin
3 ounces St-Germain liqueur
lemongrass soda or club soda, to top off
key lime slices, to garnish

Muddle your mint leaves in the bottom of your shaker. Juice your limes and add the lime juice, gin, and St. Germain to your shaker. Fill with ice and shake for 30 seconds. Strain twice into two glasses filled with ice, top off with lemongrass soda or club soda, and garnish with a key lime slice.

Source: Crepes of Wrath

Brass Flower
from Joseph Brooke of The Edison in Los Angeles
1 ounce London dry gin 
1 ounce fresh-squeezed ruby red grapefruit juice 
¾ ounce St-Germain 
Top With Champagne
Shake everything but the Champagne with ice and strain into a flute. Top with Champagne.


Source: Wall Street Journal

Brass Flower

from Joseph Brooke of The Edison in Los Angeles

1 ounce London dry gin 

1 ounce fresh-squeezed ruby red grapefruit juice 

¾ ounce St-Germain 

Top With Champagne

Shake everything but the Champagne with ice and strain into a flute. Top with Champagne.

Source: Wall Street Journal

The Cheap Detective
from Michel Dozois of Ray’s and Stark Bar at LACMA in Los Angeles
2 ounces St-Germain 
1 ounce Cynar 
¾ ounce Campari 
Grapefruit wedge
Stir with ice and strain into a coupe. Garnish with a grapefruit wedge.

Source: Wall Street Journal

The Cheap Detective

from Michel Dozois of Ray’s and Stark Bar at LACMA in Los Angeles

2 ounces St-Germain 

1 ounce Cynar 

¾ ounce Campari 

Grapefruit wedge

Stir with ice and strain into a coupe. Garnish with a grapefruit wedge.

Source: Wall Street Journal

Texas Sipper
1 1/2 oz. Tito’s Handmade Vodka
1/4 oz. St-Germain
2 oz. Fresh Grapefruit Juice
1 oz. Grapefruit Soda
Shake Tito’s, St-Germain and juice over ice. Strain into a rocks glass filled with fresh ice and top with grapefruit soda. Garnish with a mint leaf and enjoy! 
Source: The Spir.it

Texas Sipper

1 1/2 oz. Tito’s Handmade Vodka

1/4 oz. St-Germain

2 oz. Fresh Grapefruit Juice

1 oz. Grapefruit Soda

Shake Tito’s, St-Germain and juice over ice. Strain into a rocks glass filled with fresh ice and top with grapefruit soda. Garnish with a mint leaf and enjoy! 

Source: The Spir.it

Elderflower Ice Tea
from Dana Tough and Brian McCracken of Spur and Tavern Law in Seattle
1½ ounces Earl Grey–infused gin* 
1 ounce St-Germain 
½ ounce lemon juice 
Lemon wheel
Shake with ice and strain into a highball glass over ice. Garnish with lemon.

*Infuse 750ml gin with 1 cup loose leaf Earl Grey tea at room temperature for seven days. Strain out tea before using.


Source: Wall Street Journal

Elderflower Ice Tea

from Dana Tough and Brian McCracken of Spur and Tavern Law in Seattle

1½ ounces Earl Grey–infused gin* 

1 ounce St-Germain 

½ ounce lemon juice 

Lemon wheel

Shake with ice and strain into a highball glass over ice. Garnish with lemon.

*Infuse 750ml gin with 1 cup loose leaf Earl Grey tea at room temperature for seven days. Strain out tea before using.

Source: Wall Street Journal

Apparent Sour
from Bobby Heugel of Anvil Bar & Refuge in Houston
1½ ounces Aperol 
¾ ounce St-Germain 
¾ ounce lime juice 
Rosemary sprig
Shake with ice and strain into a cocktail glass. Garnish with rosemary.


Source: Wall Street Journal

Apparent Sour

from Bobby Heugel of Anvil Bar & Refuge in Houston

1½ ounces Aperol 

¾ ounce St-Germain 

¾ ounce lime juice 

Rosemary sprig

Shake with ice and strain into a cocktail glass. Garnish with rosemary.

Source: Wall Street Journal

Callao Schooner
1½ oz Encanto Pisco
½ oz St-Germain 
½ oz amontillado sherry
½ oz sweet vermouth
1 dash orange bitters

Stir all with ice, strain up into a glass, and garnish with a lemon twist.

Source: ReadyMAde

Callao Schooner

1½ oz Encanto Pisco

½ oz St-Germain 

½ oz amontillado sherry

½ oz sweet vermouth

1 dash orange bitters

Stir all with ice, strain up into a glass, and garnish with a lemon twist.

Source: ReadyMAde