Spätestens seit der Barshow UK ist der "Elderflower" Likör St. Germain in jeder Munde. Derzeit ist mir nicht bekannt wo man die Flaschen in Deutschland ordern kann (Daniel?), aber es lohnt sich allemal. Selbst wenn der Inhalt übelschmeckend wäre, schmückt dieses Fläschchen jede Bar. Zum Glück ist er auch geschmacklich eine Bereicherung für die Bar.
Ich hatte kein gesteigertes Interesse auf der Barshow ein Fläschchen St.Germain mit mir rumzutragen, und so gab ich der PR Dame des Hauses ein Kärtchen in der Hoffnung, es würde ein Fläschchen kommen. Schon kurz nach der Barshow erhielt ich ein Paket aus Amerika mit einem Presse Kit St. Germain. Ich muss gestehen das war von der Aufmachung das wertigste Fläschchen was ich je bekommen habe. Das Retro Buch hat mir gut gefallen, ähnlich wie bei fast allen Frank Meier "The Artistry of Mixing Drinks" Ausgaben ist jede zweite Seite nicht aufgeschnitten.
Großes Kino! -
Bilder vom Presseset.
Auf dem Hendricks Corquet Event konnten wir den neuen Signature Drink von Hendrick Gin probieren, eine Ramos Gin Fizz Variante mit Hendricks und St. Germain.
Agent 007 - Monsieur Padovani ließ mir das Rezept für diesen Drink zukommen, sowie einige Randnotizen zum Ramos:
ST H RAMOS GIN FIZZGLASS : HI-BALL
METHOD :
SHAKE WITH ICE CUBES FOR 5 MINS & STRAIN INTO THE GLASS WITHOUT ICE
INGREDIENTS :
50 ML HENDRICKS GIN
35 ML ST GERMAIN
3 DASHES THE BITTER TRUTH ORANGE FLOWER WATER
25 ML CREAM
1 EGG WHITE
10 ML LIME
10 ML LEMON
DASH GOMME SYRUP
TOP UP SODA
GARNISH : ORANGE WHEEL
RECIPE, for ten500ml HENDRICKS GIN
400 ML ST GERMAIN
30 DASHES THE BITTER TRUTH ORANGE FLOWER WATER
250 ML CREAM
10 EGG WHITE (350ml)
100 ML LIME
100 ML LEMON
DASH GOMME SYRUP
TOP UP SODA
(Eine Demonstration dieses Drinks konnte Teilnehmer der Barshow NL auf der Charity Veranstaltung zu Gesicht bekommen... Stephan werden die 30 Dashes of Orange Flower Water freuen!)
Invented in the 1880s by Henry C. Ramos, in his bar at Meyer's Restaurant, this is one of New Orleans' most famous drinks. The secret of its flavor and texture is orange flower water and egg whites. When Huey P. Long was governor of Louisiana he brought with him to New York's Roosevelt Hotel the bartender from the New Orleans Roosevelt just so he could have New Orleans gin fizzes whenever he was in New York. Yeah, sure, every man a king ..
On any given day if I were offered a properly made Ramos Gin Fizz I would never turn it down. This is a drink with a long history, dating back to 1888 and a unique taste and consistency that is hard to find in almost any other drink. The trick to this drink is creating a stable foam using egg white and cream. Once you’ve mastered that, then the rest is easy. The flavour of the drink is citrusy and that is provided by gin, lemon, lime and a drop or three of orange flower water. A little bit of sugar is used to sweeten the drink and a splash of soda water is used to give the drink a little “fizz.”
This classic cocktail was created by Henry C. Ramos in 1888, in his bar in New Orleans, it was originally called a "New Orleans Fizz." Back before prohibition this drink was very popular, and because labour rates were so cheap, the Ramos brothers would hire a couple dozen “shaker boys” to whip up these drinks during fair time. The drink was so popular that it was still difficult for them to keep up with the orders. Over time the idea of a quality drink was replaced by a fast drink and the Ramos Gin Fizz slowly faded away. It is still made in bars and hotels, but very few outside of New Orleans. Hopefully with the resurgence of cocktails this drink will make a comeback.
When making this cocktail you should have all your ingredients ready to go.
Ramos Gin Fizz2 ounces gin (Plymouth)
½ Tbls egg white (powdered)
½ oz simple syrup
½ oz lemon juice
½ oz lime juice
1 oz cream
3 drops orange flower water
1-2 oz Soda water
The original recipe calls for the use of a raw egg white, but in modern times that seems to be frowned upon by most bar patrons, most because of the fear of salmonella. The truth is that contracting salmonella from a raw egg is very, very rare. How many times have you eaten raw cookie dough or cake batter? Unfortunately, most restaurant owners don’t want the headaches associated with raw eggs, so almost any Ramos Gin Fizz you order at a bar will be sans the egg white, resulting in lighter drink than the original. However, if you come to my bar you still get the egg white. The trick is that I’m using powdered egg whites which are guaranteed to be 100% salmonella free. I simply rehydrate the egg white powder with water or you can add the powder directly into the cocktail shaker with the gin and juice. I would recommend an extra few shakes to make sure there are no lumps.
If you work in a bar, like me, and are crazy enough to put it on your drink menu, like me, here’s a little tip to speed things up. To get the foam / meringue started combine the gin, cream, rehydrated egg white, lime / lemon juices, and simple syrup into the tin half of a Boston shaker. Instead of shaking to get the foam started, use an immersion blender, sometimes referred to as a “stick blender” or “motor boat blender.” The trick to get this started is to slowly lift the blender up to incorporate air into the mix. Do this for about 20 seconds, then remove the blender, add a scoop of ice and shake for another 30 seconds. Once that is done strain the drink into a tall glass with an ounce or two of soda water on the bottom. I don’t like adding the soda water after the drink is in the glass because it breaks the foam and makes for a watery drink.
It is also advisable to use a chilled glass if possible because the drink is served without ice. I’ve added ice before and it tastes the same, but because of the volume of the drink you need a big glass (14 oz Zombie glass work). "...
Robert Hess hat auch schon über den
guten Tropfen(St.Germain) berichtet, und da ich ein absoluter Cynar Liebhaber bin, hat mir sein Rezept sofort gefallen:
Elderthorn
1 oz cognac (or brandy)
1/2 oz St. Germain Elderflower Liqueur
1/2 oz Cynar
Stir with ice, strain into a cocktail glass.
Und last but not least eine Eigenkreation:
bronchial balsam1 egg white
25 ml fresh lemon juice
15 ml gomme sirup
50 ml hendricks gin
80 ml camomile tea (cold)
10 to 20 ml St. Germain Elderflower
shake on cubes
strain into double old fashion glas on ice
put 1 or 2 slices of CUCUMBER in the glas - serve - Get well soon!
(Der Tea ist entscheident und je nach Brühung ist etwas mehr oder weniger erforderlich)
Wer noch St. Germain Rezepte hat, möge Sie per Kommentar veröffentlichen.
Das Blog des Thekenmeisters wurde an dieser Stelle schon des öfteren kommentiert und empfohlen. Erst vor kurzem widmete man sich dem Thema "Wie man sich als Gast in einem Lokal erfolgreich unbeliebt macht" und stellt ein 10 Punkte Ratgeber dafür auf.
