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Posted by Josh Childs  August 22, 2012 09:36 AM

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I met Ben Sandrof behind the stick at No.9 Park; in those days he would often come down the street to see me after a busy night and share a beer and shot. When Barbara Lynch and John Gertsen opened Drink in Fort Point, Ben transitioned there to be the principal bartender. Clearly one of Boston's most talented, but not physically behind an official bar at the moment- he's currently working for St-Germain as their Northeast Sales Manager. But once a bartender always a bartender, and he sure comes up with tasty cocktails.

Ben filled me in on some details of the product, and offers a few recipes:

St-Germain is a artisinally produced liqueur from France. It is made from little white flowers (elderflowers) that bloom once a year in the Savoie region, late May to early June. The same day they are picked, the flowers are cleaned, de-stemmed and then submerged into an eau du vie (a distillate of grapes). This process happens in Dijon, the northernmost point of Burgundy and therefore the distillate is made entirely from Burgundian grapes- Chardonnay, Pinot Noir and Gamay. A bit of natural cane sugar is added and the mixture sits for 4-6 days, depending on the harvest (intesnsity of flavor in the flowers varies year to year). The liquid is then strained off and St-Germain is ready to be bottled. Its surprisingly low sugar content makes it incredibly versatile- it can mix with just about any type of cocktail.

VPB Daiquiri 2 oz White or Gold Rum, 1 oz St-Germain, .75 fresh lime juice, shaken with ice and strained into cold glass.

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St-Negroni 1 oz Beefeater gin, 1 oz St-Germain, 1 oz Campari.
Stirred over ice and strained into cold glass, garnished with lemon oil.

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Sureau Fizz 2 oz Beefeater Gin, 1 oz St-Germain, .5 oz fresh lemon juice, .5 oz fresh lime juice, .5 oz simple syrup, 1.5 oz heavy cream, 1 egg white. Shake hard with ice and double strain into chilled Collins glass with the following ingredients in it: 1.5 oz club soda, 3 drops orange blossom water, orange oil to garnish.


Imperial Royale (parking lot style) St-Germain poured into a can of Bud Light Lime

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This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

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