Bourbon/Rye alcohol, booze, cocktails, drinks, elderflower, french, libations, liqueur, liquor, St. Germain Jamie Boudreau 12:27 pm



AURORA COCKTAIL 1 oz cognac

1 oz rye

¼ oz St. Germain liqueur

dash simple syrup (for texture)

dash Boker’s bitters (use Angostura if necessary)

absinthe rinse stir and strain into rinsed cocktail glass

top with splash of Champagne

lemon twist or cherry garnish



BERGAMOT BLAZER 2 oz Booker’s Bourbon,

5 Dashes Earl Grey Tea,

.25 oz St Germain, Fill Two Mugs With Hot Water Let Mugs Warm Up

Pour 2oz Bookers Bourbon (Flammable And Cheap) Into A Jigger

Pour 2 oz Hot Water And Eary Grey Tincture Into Another Jigger

Discard Water In Mugs Pour Each Jigger’s Contents Into A Separate Mug

Ignite Bourbon Mug, Pour The Flame Back And Forth 4 Or 5 Times

Pour Into toddy glass Top With .5oz St Germain

Extinguish The Mugs By Placing Them Atop Each Other

Garnish With The Twist Of An Entire Lemon And A Butter Cookie

Or-prepare as a hot toddy

created by Andrew Bohrer



CARRÉ REPRISÉ 1 shot Rittenhouse Rye or Wild Turkey Rye

1 shot Courvoisier Cognac

1 shot Martini & Rossi Sweet Vermouth (Rosso)

½ shot St-Germain

Dash Angostura Bitters

Dash Peychaud Bitters Method: Stir all ingredients in an ice-filled shaker. Strain into an ice-filled rocks glass. Garnish with a lemon twist.

Created by Brian Miller



CLARA BOWE 1.5 oz. Bulleit Bourbon

3/4 oz. Fresh Lemon juice

1/2 oz. St~Germain

1/2 house made grenadine

5 pieces mint Shaken and strained into a coupe. Mint garnish.

GRENADINE: Pour two cups of 100% pure pomegranate juice into a saucepan; add 1 1/2 cups of sugar in the raw. Stir over a medium heat until the sugar is dissolved. Make sure it doesn’t come to a boil. Remove from heat, add 3oz of adwaldi pomegranate molasses and 4 orange twists. Stir and pour into a bottle. Keep refrigerated

CREATED BY Jim Kearns



COBBLER’S DREAM 1 ¼ oz rye (try Rittenhouse 100 proof)

¾ oz Punt e Mes

¼ oz St Germain

dash Peychaud’s bitters stir, strain into absinthe rinsed cocktail glass

garnish with brandied cherry



DUBOUDREAU COCKTAIL 2 oz rye

¾ oz Dubonnet rouge

¼ oz Fernet Branca

¼ oz St. Germain stir with ice

strain into a chilled cocktail glass

garnish with a lemon twist

created by Jim Meehan



DUNKIN COCKTAIL 1 ½ oz rye

½ oz Pear Eau-de-vie

½ oz St. Germain Elderflower

1 healthy dash Angostura bitters stir all over ice

strain into a chilled cocktail glass



JEAN LUC GODARD 2 parts Bourbon

1 part St-Germain

1/2 part fresh lemon juice

1 dash black pepper syrup (made from whole black peppercorns and unrefined sugar) Method: In a mixing glass combine all ingredients over ice and shake. Strain into a pepper and sugar rimmed rocks glass over ice. Garnish with a black pepper syrup-candied lemon rind.

Created by Kestrel Burley of SwimClub 32



NATALIE SCHAFER ¾ oz. Fresh Lemon

¾ oz. St~Germain

Dash of Honey

Dash of Fresh Orange

2 oz. Bulleit Bourbon

Shake, served on the rocks Natalie Schafer played Eunice “Lovey” Wentworth Howell, Thurston’s wife on Gilligan’s Island. Originally, she only accepted the role because the pilot was filmed on location in Hawaii. She looked at the job as nothing more than a free vacation, as she was convinced that a show this silly would “never go.” This cocktail is a variation of the “Gold Rush”

CREATED BY Jason Littrell



PARIS MANHATTAN 2 parts Bourbon or straight rye whiskey

1 part St-Germain

½ part dry vermouth

2 dashes Angostura bitters place all into an iced mixing glass and stir

strain into a cocktail glass

garnish with a maraschino cherry or an orange twist



PHISH HOOK 1.75 oz. Rye Whiskey (preferably michters rye)

1/2 oz. St Germain

1/2 oz. Punt e Mes

1/4 oz. Maraschino (Luxardo) Method: Stir ingredients over ice, strain into a chilled coup.



PIG’S PARADISE 1 part Bourbon

1 part Calvados

1 part St-Germain

3 parts sparkling apple cider

3 dashes Angostura bitters place all into an iced mixing glass and stir

strain into a Collins glass

top with 2 oz dry sparkling wine

garnish with an apple fan Created for Cochon 555 in Seattle, WA



SALVE GERMAINIA 2 oz. Buffalo Trace

½ oz. St Germain

2 dash Angostura Orange Bitters Stir and strain into a whiskey glass

Lemon Peel garnish



ST. JAZZERAC 1 white sugar cube

2 dash Peychaud’s Bitters

1/8 oz or 1 bar Spoon of Club Soda

1/8 oz or 1 bar spoon St Germain

2 oz Rye Whiskey

3 dash absinthe

Lemon twist Method: In a ice filled rocks glass add your absinthe for soaking. In a mixing glass (boston glass/pint galss) add your white sugar cube. Soak the cube with peychaud bitters. Add your soda and st germain. Crush the cube with an old fashion spoon or a muddler and paste around the bottom of the glass three times. Add your Rye whiskey, add ice and with a bar spoon stir until you have your desired wash line. Shorten stirring time with bad wet ice and lengthen your stirring time with solid block ice. Dump the ice and absinthe from your rocks glass and with a julep strainer strain your cocktail in the rocks glass. Zest your lemon peel over and around your cocktail. Discard the lemon and enjoy.



SUMMER RYE 1½ parts Sazerac Rye Whiskey*

¾ part St-Germain

¼ part simple syrup

¾ part freshly squeezed lemon juice

1 part freshly Pressed apple juice (cloudy)**

¾ parts Champagne Shake ingredients with ice, except for Champagne, and strain into an ice-filled Collins glass. Top with champagne, and garnish with cubed apples.

* Substitute Rittenhouse Rye or Michter’s Rye.



TRADITIONAL ELDERFASHIONED 2 parts Bourbon or straight rye whiskey

½ part St-Germain

2 dashes Angostura bitters stir ingredients into an old fashioned glass, add ice and stir again as if you are a revolutionary.

Add an orange twist and think progressively as you sip this new twist on a classic.

Vive La Resistance!



THE VERSAILLES COCKTAIL 2 shots Woodford Reserve Bourbon

½ shot Fresh Lemon Juice

¾ shot St-Germain

Top with Champagne Method: Shake first three ingredients with ice and strain into a Champagne flute. Top with Champagne and garnish with a flamed orange twist.

Created by Brian Miller

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