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I first had a cocktail with St. Germain at Maine Bartenders Bash last year in March, for the kickoff to Maine Restaurant Week (where this year I will be one of the 5 judges for the dessert competition!!). The cocktail was the creation of Portland’s, The Corner Room and bartender John Meyers.

“The Rathbone Sour”:

1 1/2 ounce Cold River Vodka

1 ounce St. Germain (Elderflower)

3/4 ounce Fresh Lemon Juice

4-6 Fresh Basil Leaves

Muddle the St. Germain and basil. Add remaining ingredients and shake with ice until well chilled. Strain into a cocktail glass. Garnish with a basil leaf or lemon twist.

I’m going to recreate my orange and basil cocktail using this recipe! Thanks to The Beachmere Inn for reintroducing me to St. Germain – I was at the inn this past weekend and they made a “Beachmere Bubbly” with St. Germain, Champagne and Club Soda – it was fabulous!