St. Germain Elderflower liqueur

Chris_Blum · February 12, 2010, 3:12am

Its great in Prosecco or cheap sparkler but you can also do some different martinis

Scott_Manlin · February 12, 2010, 3:16am

Veronica Castro:

This was my early Christmas present to myself this year ($30). It’s an elderflower liqueur from France that is made from flowers. Taste: a cross between lychee, lemon and smells of white flowers. Very subtle. Sweet, but not cloying. Had this in a Pear martini at a restaurant over the weekend, which was really delicious. A half shot of this is my cure to mediocre sparkling wine/Champagne.

Here is how they describe the way they gather the Elderflowers to make the liqueur… sounds too idyllic to be real. If you happen to know for a fact it’s true, please set me straight…

“It is in the foothills of the Alps for only a few days in late spring, where we are able to gather the delicate blossoms to make our liqueur. In order to acquire enough of the flowers during the short 2- to 3- week window of blossoming, French farmers are organized to deliver sacks of the elderflower blossoms to local depots, some using specially rigged bicycles.”

Also, if you have any recipes using St. Germain, please share. Thanks.

Stuff is great… one of my fav restaurants has a great mixologist on staff… he uses this a lot… it is a nice alcohol…I just don’t drink hard alcohol very much… add a little to a gin and tonic for a nice cocktail

ToddFrench · February 12, 2010, 3:23am

Scott Manlin:

Veronica Castro:

This was my early Christmas present to myself this year ($30). It’s an elderflower liqueur from France that is made from flowers. Taste: a cross between lychee, lemon and smells of white flowers. Very subtle. Sweet, but not cloying. Had this in a Pear martini at a restaurant over the weekend, which was really delicious. A half shot of this is my cure to mediocre sparkling wine/Champagne.

Here is how they describe the way they gather the Elderflowers to make the liqueur… sounds too idyllic to be real. If you happen to know for a fact it’s true, please set me straight…

“It is in the foothills of the Alps for only a few days in late spring, where we are able to gather the delicate blossoms to make our liqueur. In order to acquire enough of the flowers during the short 2- to 3- week window of blossoming, French farmers are organized to deliver sacks of the elderflower blossoms to local depots, some using specially rigged bicycles.”

Also, if you have any recipes using St. Germain, please share. Thanks.

Stuff is great… one of my fav restaurants has a great mixologist on staff… he uses this a lot… it is a nice alcohol…I just don’t drink hard alcohol very much… add a little to a gin and tonic for a nice cocktail

It’s 20% abv (40 proof) - wouldn’t exactly classify it as ‘hard alcohol’ - more like a Central Coast Syrah. Whaaaaat?? Did I just say that???

Scott_Manlin · February 12, 2010, 3:25am

Todd F r e n c h:

Scott Manlin:

Veronica Castro:

This was my early Christmas present to myself this year ($30). It’s an elderflower liqueur from France that is made from flowers. Taste: a cross between lychee, lemon and smells of white flowers. Very subtle. Sweet, but not cloying. Had this in a Pear martini at a restaurant over the weekend, which was really delicious. A half shot of this is my cure to mediocre sparkling wine/Champagne.

Here is how they describe the way they gather the Elderflowers to make the liqueur… sounds too idyllic to be real. If you happen to know for a fact it’s true, please set me straight…

“It is in the foothills of the Alps for only a few days in late spring, where we are able to gather the delicate blossoms to make our liqueur. In order to acquire enough of the flowers during the short 2- to 3- week window of blossoming, French farmers are organized to deliver sacks of the elderflower blossoms to local depots, some using specially rigged bicycles.”

Also, if you have any recipes using St. Germain, please share. Thanks.

Stuff is great… one of my fav restaurants has a great mixologist on staff… he uses this a lot… it is a nice alcohol…I just don’t drink hard alcohol very much… add a little to a gin and tonic for a nice cocktail

It’s 20% abv (40 proof) - wouldn’t exactly classify it as ‘hard alcohol’ - more like a Central Coast Syrah. Whaaaaat?? Did I just say that???

anything above 28 proof is hard alcohol…

ToddFrench · February 12, 2010, 3:27am

Wow, so almost everything red from California is ‘hard alcohol’!

Scott_Manlin · February 12, 2010, 3:34am

Exactly…why do you think I generally avoid the stuff… hopefully my pinot will come in below 14…thinking around 13.5…but time will tell

Tony_V_e_l_e_b_i_l · February 12, 2010, 4:38am

Elderflower liquer is on every high end bar menu around the bay area.

Peter_Cargasacchi · February 12, 2010, 5:23pm

You are picking for numbers? [smileyvault-ban.gif]

But… there is hope:

zachary_l_a_n_g · April 21, 2010, 4:19pm

St. Germain - High quality blue berry juice - splash of seltzer - served over ice! Yummy!

ToddFrench · April 21, 2010, 4:23pm

Sounds like Mollydooker’s recipe!

Frank_Deis · April 21, 2010, 5:11pm

A week or 2 ago we went to our film discussion group – I had bought a few bottles of Champagne from one of those online “sale” places that turned out to be too tart and lemony for me. So I thought, why not take a bottle of the bubbly and a bottle of St Germain. Normally lots of people bring wine and appetizers to these meetings/parties, but that evening my champagne with Elderflowers totally ruled. The host had some domestic bubbly to supplement what I had brought and it was a hit with everyone. Actually I also did a curl of lemon zest into each of the “flute” glasses, which probably helped marginally.

I would never do that to “good” Champagne but this will be a great way to get through some marginal bottles.

Steve_Nordhoff · April 22, 2010, 3:46am

The Alpine Margarita:

Equal parts fresh squeezed lime juice, Milagro Reposado, Cointreau and St. Germain. Either shaken and served straight up or pour over ice.

Best margarita I have ever had, even if it is not traditional.