Sparkling wine with Elderflower liqueur and a twist of lemon

Up until Sunday, peach schnapps, triple sec, a dozen miniature sized bottles of Belle de Brillet (pear cognac), and a dusty, unopened bottle of crème de banana were the only liqueurs that graced our liquor stash. Except for the Belle de Brillet, each liqueur was purchased for a specific drink.

I was perusing my newest issue of Bon Appétit magazine and found two drinks that looked interesting – each required their own liqueur, of course. I asked the crowd if they thought it would be fun to try some new cocktails, and they gave enthusiastic thumbs up. The drink you see here is actually not one of them, but we had the sparkling wine and the newly acquired bottle of Elderflower liqueur, and a bin full of beautiful lemons.

Over the next couple of days this blog may have a mixed-drink inspired them. Because as we poured, mixed, drank and laughed, we took pictures.

It was a fun three-day holiday weekend. Stay tuned for more drinks. Perhaps next weekend we’ll find the recipe that uses crème de banana.

Flowers in our drink like it’s NBD. 🌸 Learn how to whip up today’s #CovCocktail, “I Want to Thank the Academy,“ with little help from our friends at @sofitel.
1.5 oz Giffard elderflower liqueur
1 oz grapefruit juice
1 oz lemon juice
3 oz sparkling wine
one> Mix elderflower liqueur, grapefruit juice, lemon juice in a shaker with ice.
two> Strain into champagne glass.
three> Add sparkling wine.
📷: @meetjakob http://ift.tt/2mu3yKw



Serves 2

  • 100ml | 3 fl oz cranberry juice
  • 80ml | 2.7 fl oz ( 1/3 cup) Hendricks gin
  • 40ml | St Germain  (Elderflower liqueur)
  • juice of ½ lemon
  • fresh cranberries threaded on cocktail sticks to garnish 


  1. Fill your cocktail shaker with plenty of ice and add all the ingredients (apart from the fresh cranberries). Shake until a frost forms on the shaker – about 30 seconds.
  2. Pour into chilled martini or coupe glasses and garnish with the fresh cranberries.

My kid  @catterfly  and I are playing with booze. She likes to find unusual boozes and taste them. We discovered St Germaine (elderflower liqueur), Domaine de Canton (ginger liqueur), Barrow’s Intense (also ginger liqueur), and Dream Catcher (which tastes bizarrely of sweet buttered popcorn, like the jelly bean).

This time we’re trying Creme de Violette. It tastes exactly like violet candies, which I love. We made two versions of the standard mixed drink which uses Violette, the Aviator. The traditional one uses maraschino liqueur, which adds an odd bitter undertaste (although catterfly didn’t taste it, so…) I added my favorite, amaretto, to see if that would cut the bitterness. It didn’t, but it isn’t bad. (The color is much darker now.)

@sunlitroom tagged me to do this.  Thank you!

1. Where is your cell phone? I have no phone.  I am phoneless.
2. Your hair? Henna red.
3. Your mom? What did you say about my mother???
4. Your other half? When someone says “other half” to me, I can only think of my colon, now two years deceased, likely incinerated after removal and pathological survey.
5. Your favorite food? Charbonnel et Walker pink champagne truffles.
6. Your dream last night? Christ, I don’t remember…
7. Your favorite drink? A cocktail of my invention, called the Spring Thaw.  It is a cup of water that’s been allowed to chill to the point of developing a top layer of ice, to which one adds absinthe and elderflower liqueur.  Now, being an invalid, I make it very, very weak, but if one is not an invalid, one can give it greater potency.  (Don’t drink, kids.)
8. Fear? Ugly shoes.
9. Your home away from home? I feel quite in my element at Joann’s Fabrics.
10. Where were you last night? At home.
11. Something that you aren’t? What a peculiar question.
12. Muffins? I can’t have gluten.  Insensitive meme.
13. Wish list items? A rich, handsome submissive masochist who will pay me handsomely to to abuse him, and otherwise do whatever I want.
14. Where you grew up? Various sordid little suburbs.
15. Last thing you did? Brushed my teeth.
16. What are you wearing right now? I’ve not yet fully attired myself, so I’m currently wearing a Bauhaus tee shirt and the same black pants I’ve worn for (mumble, cough) days.  Call the police.  The fashion police!
17. Your TV? I’m rewatching Smallville again, for the thrill of John Glover’s speech patterns.
18. Your pets? I’m in charge of feeding and walking my various obsessions and addictions.
19. Friends? There are still one or two people I haven’t alienated.
20. Your life? A nauseous sea of velvet and boring drugs.
21. Missing someone? I miss my colon.  I never even got a chance to say goodbye.  Maybe this year, I’ll have memorial service.  Ooh- mourning clothes…

I would like to tag @millicentsopeculiar, @yourfavouritewalkingcorpse, @putridmarmalade, @saintjudy, @mothwingpierrot, @whelkytartar, @thisisteal if they’d like to do this.

Last Word / Gypsy

Seeing double? Nope not yet. Before you are two cocktails with one ingredient that changes them slightly. Both are strong, sour and floral but it’s the sweet element that changes them slightly. It’s great to have a replacement ready in case you run out of an ingredient to one of your favorite cocktails. Both are great, I think the Gypsy is a little sweeter but after having both I can’t remember.

Last Word

  • 1 ounce gin
  • 1 ounce chartreuse
  • 1 ounce lime juice (or a half or more of a large lime)
  • 1 ounce maraschino liqueur (Luxardo)




  • 1 ounce gin
  • 1 ounce chartreuse
  • 1 ounce lime juice (or a half or more of a large lime)
  • 1 ounce Elderflower liqueur (St-Germain)

Combine all ingredients into a cocktail shaker with ice. After shaking vigorously, strain into a martini glass.


Mimosa. Yes, I’d like to start with that before anything else. Preferably with fresh-squeezed orange juice and maybe with St. Germain (elderflower liqueur). ELDERFLOWER LIQUEUR IS AMAZING.

Seasonal Vegetable Frittata with loads of fresh herbs. Some purple or sweet onion, sweet peppers, some fresh chopped garlic, rough-chopped asparagus or green beans (or fresh peas!!), thyme, sage, maybe a little rosemary, cilantro, and parsley. Also a little bit of crumbled French feta. And plenty of butter in the bottom of that pan! Screw quiches because I don’t like crusts and they’re a waste of calories and why make a quiche when you can make a frittata so much faster?

Garlic and Herb Roasted Fingerling Potatoes. Almost nothing beats these puppies, who doesn’t love crispy-but-pillowy roasted potatoes of different colors with plenty of garlic and herb and a great sea saaaalt? Toss them in a good quality oil or add some fresh parmesan and they’re even better.

Asparagus Flan. Yeah, I know that’s two egg things, but I don’t care, because this shit is gangbusters. There’s nothing greener than this flan, and the flavor is like the creamiest, mellowiest, spring and green-y flavor in your mouth. LOVE. IT.

Lamb Stew. Made with homemade stock, of course. Plenty of onion, leeks, carrots, a little celery, a little potato, thyme and sage, maybe some dried cherries for a little sweetness, or a little tarragon, and some good beer. Or maybe just a Lebanese Lamb Stew with tons of spices. Love that shit.

Fresh Baked Croissant. That is all.

Tasty margarita recipes to spike up your spring

Meyer lemon margarita

Meyer lemons are unique in that they are smaller and sweeter than a standard lemon. Their sweetness (similar to that of a tangy orange) goes well with tequila and triple sec.

Strawberry frozen margaritas

Use frozen strawberries for this icy cocktail to keep things cool throughout the blending process.

Frozen margarita

The classic frozen margarita, for when temperatures are too high for no ice.

Fresh watermelon margaritas

St. Germain Elderflower liqueur enhances the watermelon’s natural sweetness.

Classic margaritas

The ultimate margarita, featuring Cointreau and only Cointreau, and stirred, not shaken.

Margarita sorbet with spicy lime-infused sea salt

An icy (and scoopable) take on the classic margarita, featuring a salty-sweet topping that packs a bit of heat from red pepper flakes.

Orange margaritas

For this zesty margarita, chef David Lebovitz uses fresh squeezed orange juice, and sweetens with either honey or agave nectar.

Fresh pineapple margaritas

This recipe requires fresh pineapple, diced into chunks. Just blend with other key ingredients and serve.

Cucumber chile margarita

For a more savory drink, this recipe calls for cucumber, cilantro and chile powder.

Mango margaritas with chile salt and lime

This recipe requires fresh mango for a sweeter take on the classic drink.