St-Germain has a great flowery and sweet flavor that is so much fun to play with,” explains Los Angeles-based bartender Matthew Biancaniello, who pairs the elderflower liqueur with elements pulled directly from the dinner table.
Matthew Biancaniello | Los Angeles
- 3/4 ounce lemon juice
- 1/4 ounce agave syrup (1:1, agave nectar: water)
- 1 1/2 ounces pitted Santa Rosa plums
- 4 anise hyssop leaves
- 2 ounces smoked tomato-infused St-Germain (see Editor's Note)
Garnish: flowering garlic chives, or other edible flowers
- In a shaker, muddle all of the ingredients except the infused St-Germain.
- Add the St-Germain and ice and shake.
- Double strain into a coupe.
- Garnish with flowering garlic chives.
Smoked Tomato-Infused St-Germain:
4 ounces smoked tomatoes
1 750ml bottle St-Germain
Place the smoked tomatoes in a sterilized 2-quart glass jar. Pour in the St-Germain and set aside to infuse for 5 days. Strain and transfer to a clean jar or bottle. Will keep in the refrigerator for up to 2 months.