As the summer arrives, we reflect back on past events and would like to raise a glass to St-Germain.
They have toured the country with us, hand-picking exceptional bar partners and the result has always been an amazing collection of delicious drinks, beautifully delivered on stunning stands.
We wanted to highlight a few of the concoctions that captured the imagination of our guests and judges around the country.
ROUGE: Created by Coupette, London
One of the world's most highly acclaimed bars and winner of Cocktail of the Year twice in the CLASS Bar awards they really delivered at One Marylebone. With a huge amount of painstaking preparation, this drink wowed the guests and judges in equal measure.
30ml St Germain, 25ml Lillet Blanc, 2.5ml Bacardi Ocho, 2.5ml exotic cordial*
Served over a cube of raspberry ice**
*Lime, pineapple and mango sous vide for 2hrs in simple sugar syrup and citric acid solution.
**Freeze-dried raspberry and hibiscus tea, the raspberries brewed for about 3 minutes, filtered and frozen into moulds.
COCONUT & ELDER-FLOWER SPRITZ: Created by Tigerlily, Edinburgh
A seemingly simple drink, the delicate infusion of creamy coconut into a crisp Sauvignon Blanc worked perfectly with the floral notes of St-Germain to create a drink that would be best enjoyed on Tigerlilys terrace, probably Edinburgh's most instagrammable bar.
50ml St-Germain, 100ml coconut-infused Sauvignon Blanc, 50ml soda water.
EPHEMERA: Created by B&H Garden Rooms, London.
Shot to the backdrop of London's stunning skyline, this intricate and delicate drink was created by B&H Garden Rooms for the London Summer Edition. The high acidity of the Picpoul provided the perfect structure to combine the sweet and bitter notes found in this complex yet refreshing cocktail.
30ml St Germain Elderflower, 20ml Picpoul, 10ml Lemon Balm cordial*, 10ml Lemon Juice, 5ml Verjus, 15ml Martini Bitter, 5ml Huana,15ml Pomegranate.
Method: Stir and pour over cubed ice.
*Lemon Balm Cordial Makes 1.5 litre: 1200ml Water (hot not boiling), 600g Unrefined sugar, 0.5 Lemon Balm Bunch, 5g Citric Acid, 2g Tartaric Acid. To make mix all ingredients until dissolved. Cool & steep for 4 hours. Strain and bottle.
MOULIN ROUGE: Created by Harvey Nichols, Manchester.
A rich, complex and moreish cocktail, this recipe was produced in response to our challenge to create a drink that encapsulated the decadent period of the Belle Epoque cocktail period. Using only French ingredients and a classic French cooking technique, gastrique involves deglazing caramelised sugar with a vinegar or other sour liquid to create a sweet/bitter sauce.
25ml St Germain, 25ml Grey Goose Vodka, 12.5ml Red wine reduction, 12.5ml Blackberry and wild thyme gastrique*
Method: All ingredients are combined in a mixing glass, over ice and stirred. Served on the rocks accompanied by lemon and thyme.
ST SPRITZ: Created by The Botanist, Leeds.
Created through an in-house bartending competition the team at The Botanist are known for theatrical cocktails delivered by bartenders who really know how to put the customer first. They created a little garden oasis in the middle of the Leeds Town Hall and the crowds loved it!
Recipe: 25ml St-Germain, 15ml Manzana Verde, 7.5ml Bacardi Gold, 7.5ml fresh lemon, 7.5ml apple juice.
Muddle fresh cucumber in a glass, add all ingredients, strain over ice and top with soda garnished with a cucumber twist.
Cocktails in the City is a collaboration between bars and brands popping-up with each other to create a new selection of signature cocktails for the enjoyment of our guests.
Over the years St-Germain has invested their time and effort into creating beautiful spaces with amazing bars and the event has been better off with their involvement.
At a time of reflection of giving thanks we raise a glass to St-Germain, thank you!