Another drink from the Boston area, this came out of the mind of Josh Childs at the bar Silverstone around 2005, when he was playing around with the newly-released St. Germain elderflower liqueur (aka bartneder’s ketchup). The end result famously tastes of graprefruit juice, despite including none. The early version of this used gin, but was later updated by Childs to swap in malty genever (gin’s precursor) at Trina’s Starlight Lounge in 2009 where it continues to be served today.
I keep a 750ml bottle of this in my fridge at all times. Great for your morning coffee, and required in many, many different cocktails. In a pinch, if I don’t have some on hand, throw equal parts sugar and warm water in a cocktail shaker or mason jar and shaking the heck out of it to dissolve all the sugar.
I’ve used St. George Spirits products elsewhere in this book, and their spiced pear liqueur is the perfect Fall-to-Winter addition to your bar. This is an old-fashioned variant that ups the pear factor with my homemade pear syrup. Here you can also practice your flamed twist technique!
