What to do with old St. Germaine? - eGullet Forums
2011年5月9日 · I recently got a leftover bottle of St. Germaine that had been bought for a fundraiser; it allowed me to compare it with the more-than-half-full bottle that I've had for almost two years.The old bottle is noticeably darker, with a dark brown sediment at the bottom. The taste is, well, kinda like ...
St Germain vs Giffard Elderflower - thoughts? - eGullet Forums
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
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
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
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
2014年7月24日 · Armagnac and Suze with some St. Germain to brighten things up. Yes. This was very small but I will make another one once I replenish my supply of Armagnac. Prieuré de Sion (Isak Cornelis von Werther via Gaz Regan) with Delord armagnac Napoleon, St. Germain, Suze, Peychaud's bitters.
The Scotch rinse - Spirits & Cocktails - eGullet Forums
2008年7月30日 · Hey ladies and gentlemen - long time listener; first time caller.I've been playing around with with Manhattan variations lately - different whiskey:vermouth ratios, bourbon, rye, regular proof, overproof - the list goes on and on. (Read on for my current favorite.) I also just bought a bottle of ...
Rice Sorbet - Pastry & Baking - eGullet Forums
2008年4月18日 · Rice Sorbet. Makes about 1.5L. 850g Water. 200g Sugar. 58g Glucose (or corn syrup) 400g Cooked Rice (e.g. Lundberg Brown Basmati) that has optionally been cooked with ½ vanilla bean
Zirbenz Stone Pine Liqueur of the Alps - eGullet Forums
2006年2月7日 · It's in the Chelsea Market at 16th St. and 9th Ave. The bar chef their, Stefan, makes sure to have this product behind the bar - he's an Austrian native. If you're in the NY area and want an awesome cocktail using Haus Alpenz Zirbenz, or to try it in a snifter, then take a trip over to '202' for terrific drinks.
Alcohol/liqueur-filled molded chocolates - eGullet Forums
2006年3月14日 · 150gr liqueur. i think converts to: 3 lbs 5 oz sugar. 2 cups water. 5 oz alochol. 5 oz liqueur. pour spirits into a 4L or a gallon pot. bring sugar/water to a boil , washing down sides. pour sugar syrup into alcohol mix and cover for 15min, now pour the mixture into another pot, back and forth, until compleely blended. DO NOT stir!