Mixology Monday: Fruit Liqueurs (Kinda)

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It’s Mixology Monday time around here again, and this month we’re hosted by the lovely Anna at Morsels and Musings. Anna has chosen the theme of “Fruit Liqueurs” for this month’s edition.

Just to warn you before you invest too much personal (or work, heh) time, there are no fruit liqueurs used anywhere in this post.

There is a liqueur made from flowers, which eventually turn into berries. But flowers aren’t a fruit. There is wine, which I guess comes from fruit. But I boil the booze out of it and add a bunch of sugar, so it’s not really a liqueur, it’s a fruit syrup. Sorta.

But I really, really wanted to share this drink with you, because it tastes incredible and it embodies the sort of building-layers-of-flavor thing I’ve been working on lately.

St. Germain Elderflower Liqueur

When I found my first bottle of St. Germain elderflower liqueur last year, I was – like many of you – inspired by its unique flavor and wanted to use it in a cocktail. I mixed it with vodka, I mixed it with gin, I mixed it with lemon juice, and I sweetened it with simple syrup. And everything I came up with ended up being remarkably similar to this drink, which – while delicious – lacked the complexity I was looking for in a drink to put on my cocktail menu.

Enter Sweet Cheeks Winery. Their 2006 Estate Pinot Gris has something you won’t find in too many Oregon wines: big, ripe, juicy white peaches on the palate. And when I tasted it, I knew I had to find a way to work this baby into a cocktail.

East of Eden Print Me

  • 1½ oz Bombay gin
  • ¾ oz fresh lemon juice
  • ½ oz pinot gris syrup*
  • ¼ oz St. Germain elderflower liqueur
  • ½ oz egg white
  1. Shake ingredients over cracked ice and strain into a chilled cocktail glass. No garnish is necessary, as it will just get in the way of the luscious aromas rising from the glass.
  2. *To make pinot gris syrup, simmer one bottle pinot gris (or try experimenting with other local white wines - this is one drink that can evoke a sense of place) over medium heat until reduced by half. Add 12 ounces sugar and stir until clear. Bottle and chill until ready for use.

Recipe printed courtesy of jeffreymorgenthaler.com

19 Replies to “Mixology Monday: Fruit Liqueurs (Kinda)”

  • Alex Frane says:

    Man, that sounds amazing. Are you selling it at Bel Ami? Can I stop in and get one?

  • Aimee Scarlett says:

    I am so insanely jealous that you went to the same high school as Steinbeck.

    So on a more technical note (and maybe this should go on the Saz blog) I attempted to make a Sazerac for a young guest the other night at work and in a hurry as usual, I couldn’t get the sugar cube to dissolve and I couldn’t keep stirring it for time’s sake, which resulted in unsightly white crystals in the bottom of my cocktail. I was irritated but had to go serve food to people. I had considered using the simple syrup, but John had hidden it from me.

    Anyway long story short, is there any good way to ensure the darn sugar cube disintegrates in a timely fashion without compromising the drink quality? Many times I have much less time than I’d like to craft the drink.

  • Aimee

    Ask me again under the Sazerac post and I will tell you what’s going wrong with your sugar cube.

  • von Hottie says:

    If you go to The Dove in New York City, (228 Thompson Street) and you order a von Hottie – it’s St’ Germain with champagne and a lemon twist. Delicious.Ask for Mara – she makes it the best.

  • Chris Bailey says:

    Tried my hand at this tonight. Came out well! For various circumstances that nobody cares about, I used Plymouth Gin instead of Bombay, but it was still good. Fair bit sweeter than I imagined (although I guess should be obvious). My wife really liked it a lot as well. I used the same Sweet Cheeks Pinot Gris. I’ll be making again tomorrow (wife requested it for a party she’s going to 🙂

  • Chris

    I think this drink has a sort of sweetness that happens on the mid-palate, but I find the finish to be nice and bracing. I think a lot of that comes from the St. Germain, which I find has a really complex sweet/sour profile.

    Ain’t like pouring a bunch of triple sec in there, that’s for sure!

  • Jared says:

    Amazing drink. I bumped the gin to 2 with Plymouth, and I might cut the lemon just a touch, but this truly is a fantastic drink. One of the best I’ve made.

    Thanks for the recipe.

  • Jared – Glad you liked! I think Plymouth is a fine choice for this drink.

  • Evan says:

    Forget the pinot gris… if you can get your hands on a good bottle of viognier (and reduce into syrup), the apricot plays beautifully in this mix.

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