The gentlemanly drink that isn’t a pint or a dram
The modern gentleman’s drinking habits have undoubtedly changed. Whilst once it was a pint or a dram, wine if it was a sit down or champagne to celebrate, a cocktail (other than a martini or old fashioned) or anything else fruity was completely off the table, literally. Not any more, the pendulum when it comes to ordering at the bar is freely swinging.
This liberalism by means of inebriation has expanded today’s bon vivant’s drinks cabinet beyond the cask aged and the keg pulled, especially during the balminess of summer. There’s nothing wrong with admitting you enjoy a good gin and tonic, espresso martini, vodka cranberry, or even, an elderflower liqueur.
St-Germain do one of the best behind the bar, whether you’re toasting something on the terrace, or hosting a summer soiree and need something to give a kick to a sweet cocktail.
The French brand is a relative baby in the drinks world, whereas some of the world’s whiskies and spirits have been in the game hundreds of years, St-Germain was birthed just under 10 years ago in 2007. That’s not to say it’s not a world class tipple – far from it.
In the stale world of liqueurs, St-Germain has been a revolution, reinvigorating and breathing life into a tipple few, if any, were still considering in the new age world of haute cuisine. Founded by Robert J Cooper, who was a driving force in the revival of the cocktail scene, his elderflower liqueur became known as the “bartender’s salt and pepper” due to universal and widespread use of the drink in cocktails of rising popularity.
Whilst liqueurs by nature are something to savour, sip and enjoy, the creation of a bottle of St-Germain is almost the opposite of this mantra. The spring season yields only a few weeks in which fresh elderflowers can be gathered for the drink. The flowers themselves are similarly ephemeral, losing the delicacy and flavour shortly after being plucked from the trees. The creation requires age-old French techniques, it’s slow and inefficient, although pleasingly so. Of course, the minutea is closely guarded, but the rapid and attentive maceration of the flowers ensures a fresh and delicate flavour, as does the dedication to natural flavours.
This commitment to craft has seen the spirit claim the Grand Gold Medal at the Monde Selection in 2007, 2008, 2009 and 2010 – comparable to a restaurant’s Michelin star – and the “Chairman’s Award” in the Liqueur category at the Ultimate Spirits Challenge 2010. Cooper tragically passed away at the age of 39 this year, but his successful brand has been guided under the hand of Barcadi ever since 2013.
The sweet floral liqueur remains a staple ingredient for mixologists around the globe, its eponymous wine cockail has even established itself as somewhat of a modern classic – undoubtedly cementing that reputation and standing for decades to come.
The St-Germain Pop-Up at the Anger Terrace is open from 17th June – 4th September 2016 from 3pm until late at South Place Hotel, London EC2M 2AF
The St-Germain recipe
2 parts – Brut Champagne
1½ parts – St-Germain
2 parts – Sparkling Water
Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda (the order is essential, not arbitrary). Stir completely and garnish with a lemon twist.
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