1 ½ oz Plymouth gin
¾ oz Lillet
¼ oz St Germain
absinthe rinse
place all into an iced mixing glass and stir
strain into an absinthe-rinsed cocktail glass
Source: spiritsandcocktails.com
I had to do something about my "buying faster than trying" problem -- this took care of the Lillet and St. Germain (will have to do a side-by-side on the gins at some point soon). The St. Germain on its own was lovely, lovely stuff. I sort of wish that this recipe was a bit heavier on it and might try it again with slightly different proportions. This cocktail has a great buzzy taste, and the whiff of anise is pleasant.
Tuesday, October 2, 2007
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2 comments:
Wow... this recipe seems delightful. Must try. And yeah, the St. Germaine could probably be doubled.
The one recipe we've made was an Elderthorn cocktail found on thespiritworld.net. Andrea's made a St. Germaine Cocktail for Nicole's b-day (didn't get to try it but it was prosecco, St. Germaine, and club soda). And one of the best ones I've had out was at Green Street -- the Flora Vieja which was tequila, St. Germaine, and a 3rd ingredient that eludes me.
Funny, I independently arrived on the same cocktail with basically the St Germain doubled: 2 oz gin, 1/2 oz St Germain, 1/2 oz Lillet. I call it the Special Snowflake. I'll have to try Jamie's recipe as well.
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