What to do with old St. Germaine? - eGullet Forums
网页2011年5月9日 · Spirits & Cocktails. What to do with old St. Germaine? Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge …
St Germain vs Giffard Elderflower - thoughts? - eGullet Forums
网页2017年2月27日 · The dregs of St. Germain were so oxidized that I didn't compare them but the Bertina has the same sweet, floral, lychee, fruity flavors as I remember from a fresh bottle of St. Germain. The Bertina comes in a swing-top wire bale type bottle, not as stunning as the St. Germain, but rather more re-usable.
St. Germain - Page 2 - Spirits & Cocktails - eGullet Forums
网页2007年4月26日 · I find most st-germain cocktails too sweet, but was pleasantly suprised tonight with this simple one from Simon Difford: The Stig. Glass: Martini. Garnish: Float wafer thin apple slice. Method: SHAKE all ingredients with ice and fine strain into chilled glass. 1 shot(s) Boulard Grand Solage calvados. 1 shot(s) St. Germain liqueur
Redbud Liqueur - Spirits & Cocktails - eGullet Forums
网页2007年8月18日 · As far as other florals go, St. Germain's website has this to say about its elderflower liqueur: "Traditional maceration processes yield little flavor from these tiny blossoms… It was necessary, then, to invent and perfect an entirely new method of persuading the elderflower to give up its prized essence…”
Cocktailian Ingredient Trends - Spirits & Cocktails - eGullet Forums
网页2009年8月18日 · Of course, there are certain bartenders at certain bars who have a professional relationship with St. Germain, and while I don't think they're contractually constrained to create lots of St. Germain cocktails for their bars, their natural familiarity with the product does make it more likely that they will create with it.
Mixing with Armagnac - Spirits & Cocktails - eGullet Forums
网页2014年7月24日 · Behind the Facade (Nicole Lebedevitch) with armagnac, Bonal, apricot liqueur (R&W), lemon juice, Bundaberg ginger beer, and orange bitters (Regan + Fee). Well, the drink was fine but the armagnac got lost as the ginger dominated the drink. The armagnac contributed some bass notes that were only apparent near the end.
The Scotch rinse - Spirits & Cocktails - eGullet Forums
网页2008年7月30日 · The Scotch rinse. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Berentzen Apple Schnapps - Spirits & Cocktails - eGullet Forums
网页2005年11月5日 · 1.25 oz : apple vodka. 0.75 oz : Berentzen Apfelkorn apple schnapps. 0.25 oz : fresh lemon juice. 1 tsp : apple cider. Fill cocktail glass 1/3 with apple foam (1 sheet gelatin per cup of fresh apple juice, charged in a charger). Shake with cracked ice and strain into a cocktail glass. --.
Zirbenz Stone Pine Liqueur of the Alps - eGullet Forums
网页2006年2月7日 · Spirits & Cocktails. Zirbenz Stone Pine Liqueur of the Alps. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society ...
The Debonnaire & The Debutante @ Zoe - eGullet Forums
网页2005年5月20日 · The Debonnaire is made with Dubonnet Rouge, a great French aperitif wine, Germain-Robin Fine Alambic Brandy, a wonderful bottling made in California, and creme de cassis, a liqueur flavored with black currants. The cocktail offers a chance to make myriad variations by using different styles of aperitif wines.