Post #412064 by tikibars on Mon, Oct 6, 2008 8:13 PM

*On 2008-04-28 07:25, TorchGuy wrote:*I refer to as "magic in a bottle", and it must be tasted to be believed. St. Germain is made from elderflowers. Elderflower bar syrup has been available for a while, but it is extremely, cloyingly sweet, due to being made from freeze-dried flowers, a necessity because elderflowers bloom for only three days a year. The French makers have on hire 30-40 gypsies they refer to as "un hommes bohemien", Bohemian men; they are sent into the foothills with bicycles equipped with wooden frames. They hand-pick fresh flowers, put them in sacks and load these on the frames, and ride them to market for a quick trip to the distillery, to be used fresh. St. Germain has a bit of some sort of citrus added, they claim, but I can't taste it. I taste and smell peach, pear, lychee, vanilla, slight hints of all of these. I cannot describe the flavor, save that it's absolutely magical! Bottle is realluy cool, too, sort of a fluted crown shape, looks neat sitting on your shelf and people will ask "What's that? It's so pretty!" I'll bet this, too, could be a key ingredient in "Mystery drinks" that will completely throw off any attempts by your guests to identify the specifics. People who taste my stock usually try to identify one predominant flavor in it, and end up stumbling over a few before admitting that they're stumped. But not one person I've met hasn't liked it, and many get addicted quickly and go grab their own bottle. This is easier to find than Creme de Violette.

I hope you'll all allow me to indulge in a bit of patting of my own back here...

St. Germain sponsors a monthly recipe contest.

A drink I invented, which I call the Velo, tied for first place in August, 2008. I just found out yesterday. I am a little bit stoked.

Anyway, here's the recipe:

V E L O

1 oz. St. Germain

1/2 oz. home made passion fruit syrup (try two parts Goya brand passionfruit pulp, to one part sugar and one part filtered water).

4 dashes Peychaud’s bitters

1.25 oz. Gin (so far: Beefeaters and Hendrick's win, Tanqueray works, avoid Sapphire)

3/4 oz fresh squeezed lime juice.

Shake for a long time with a lot of ice and strain into a wine glass.

Lately I have been using Peach Bitters instead of Peychaud's.
Either works.

Last night I began working on a drink with St. Germain, Clement rum, and Clement Creole orange liqueur.
Not done yet, but it is coming together fast...