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!