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St Germain Elderflower Liqueur

Mr Lee Ho Jul 28, 2007 07:34 AM

Anybody had this stuff? I've only had it straight and in the signature cocktail, but I was pretty impressed with it.


There are a bunch of recipes here that I'm going to have to try.


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  1. JMF RE: Mr Lee Ho Jul 28, 2007 02:55 PM





    1. k
      kenito799 RE: Mr Lee Ho Jul 30, 2007 09:01 AM

      FUN...the bottle is also gorgeous. I bet it goes great with the lovely Vya dry vermouth.

      1. k
        kenito799 RE: Mr Lee Ho Aug 7, 2007 04:07 PM

        Incredibly aromatic and as you drink a cocktail that contains even 1/2 oz of it, the aroma and flavor accumulate on the palate, incredibly long finish. Honestly, for such a subtly pleasant and floral taste, this stuff is quite potent and can easily overwhelm.

        So far I have tried it in a Martini (2oz Plymouth, 1/2 oz Vya dry vermouth, 1/2 oz St Germain, twist) and a sidecar (2 oz VSOP brandy, 1oz St Germain. 1/2 oz fresh lemon juice). Both of these were delicious. The perfuminess may not be for everyone. It's an amazing ingredient.

        1. Rubee RE: Mr Lee Ho Mar 19, 2008 09:14 PM

          Just wanted to say thanks for this wealth of information - just bought my first bottle tonight. Leave it to the Chowhounds to have such great suggestions. My husband made my first cocktail with it at home (I've had ones at No 9 Park in Boston and Cowboy Ciao in Scottsdale) - the Rose-Hip Martini. Too 'perfumey' for him, but I loved it. Looking forward to experimenting even more.........

          4 Replies
          1. re: Rubee
            Alcachofa RE: Rubee Mar 28, 2008 11:08 AM

            Rubee, there is a LUPEC soirée at Toro on Sunday (Mar 30), featuring cocktails made with St Germain Elderflower Liqueur.


            Maybe you can fly up for this. :o)

            1. re: Alcachofa
              Rubee RE: Alcachofa Mar 28, 2008 11:13 AM

              That sounds great - the last LUPEC event was so much fun. Wish I could make it. Is anyone going? I'd love to hear how it went.

              1. re: Rubee
                sailormouth RE: Rubee Mar 31, 2008 01:43 PM

                It was a lot of fun! Place got packed, bartenders were able to keep up though, very impressive. I was hooked on the Normandy cocktail, which is a little different than the normal method:

                In a champagne glass drop a sugar cube and two dashes of bitters.
                Add one oz. applejack.
                Fill the rest with hard cider. (They were using Harpoon's cider).

                LUPEC was also selling their Little Black Book (of cocktails). Very cool.

                They also had a delish variation on the gypsy made with the St. Germain, don't remember exactly but it had the St. Germain and yellow chartreuse, something else (gin, maybe?) and a lime. Only had a sip of someone else's of that one as the Normandies were my fuel for the night.

                1. re: sailormouth
                  Rubee RE: sailormouth Mar 31, 2008 04:27 PM

                  Thanks for the report, sounds like a fun time. Those LUPEC ladies know how to party. Thanks too for that recipe for the Normandy, I've never heard of it so looking forward to trying it at home!

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            oaktowngirl RE: Mr Lee Ho Mar 20, 2008 09:23 AM

            We make drinks at home using 1 shot of Absolut Blackcurrant or Vanilla, .5 oz. St. Germain, splash of soda or Sprite over crushed ice. Easy, tastes like spring.

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              oaktowngirl RE: Mr Lee Ho Mar 20, 2008 09:24 AM

              We found little one shot bottles that we gave to all our friends as stocking stuffers. Just as pretty in miniature.

              1 Reply
              1. re: oaktowngirl
                slobhan RE: oaktowngirl Apr 1, 2008 01:19 PM

                Mini St. Germains? I might just die of cuteness.

              2. f
                french roast RE: Mr Lee Ho Apr 21, 2008 01:34 AM

                LOVE, LOVE the St Germain. Two questions: anyone have suggestions on which kind of champagne (hopefully inexpensive) that goes best with it, and have anyone found a good recipe using both St. Germain and Chartreuse? I thought I remember seeing one somewhere...

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