Spring has sprung, and there's no better way to celebrate the beginning of the season than with St- Germain. Made from handpicked elderflowers native to France, it makes an elegant addition whether you’re planning a romantic picnic for two or partying outdoors with friends. Its subtle flavor allows it to pair easily with complementary spirits. A classic celebratory pairing combines St-Germain with Champagne, but bartenders in Portland are using it with more than just bubbly. Vodka, gin, rye, rum, tequila and bourbon all play well with St-Germain. See Eater’s map of where to find St-Germain in and out of the bottle. À votre santé!
For guests waiting for a table at the neighboring (and always hopping) Gruner, Kask readies the palate with a cocktail menu highlighting house-made extracts and syrups created by the dynamic duo of Tommy Klus and David Shenaut. The signature Ephemeral cocktail — the recipe of which was first printed in Left Coast Libations and more recently in Jim Meehan's PDT Cocktail Book — is “exceptional due to the balance of floral and savory qualities,” Shenaut says, an affect achieved by the addition to St-Germain. “[The cocktail] is a successful expression of a local cask-aged gin balanced by a French sweet white vermouth,” Shenaut says. “The cocktail stands out due to the St-Germain elderflower liquor, which is both delicate and sturdy enough to stand up the other [ingredients].”
1.5 oz. Gin
1 oz. White vermouth
1 teaspoon St-Germain
1 dash celery bitters
Mix up the ingredients and serve in a glass. Add a grapefruit zest twist to garnish.