Spring is officially here, which means it's time to start transitioning into lighter, more floral cocktails. Flowers and spring are, of course, synonymous with one another, and when you talk floral in the world of spirits, gin and St-Germain elderflower liqueur come to mind.
My love for St-Germain is no secret; it's one of my favorite ways to elevate a cocktail. For a liqueur, the bottle has a fairly steep price tag, but it's worth it. Half an ounce is all you need to enhance the flavor of an otherwise ordinary cocktail. What's better is the liqueur plays nicely with gin, vodka and tequila, to name a few.
With St-Germain as the flavor enhancer, the star of this week's drink comes from an idea I had a while back that's sure to become a staple of your home bar. Orange peel-infused gin, possibly my tastiest infusion to date, can be used to put a twist on any of your go-to gin cocktails. And don't even get me started on how great it tastes in a Negroni; just mix an ounce of sweet vermouth, Campari and orange peel-infused gin and you've got a drink that you'll find yourself dreaming about at work. I know, because I have.
The beauty of our featured cocktail is its versatility — sip the drink poolside, enjoy it during brunch and more. Your booze infusion will keep until it's gone, which won't take long.
Orange Peel-Infused Gin Cocktail
Makes 1
Infused Gin:
2 oranges, peeled
2 cups gin (I used Beefeater)
Stuff orange peels into an empty Mason jar (try to avoid as much of the bitter white pith as possible). Pour in gin. Let rest overnight.
Cocktail:
1 1/2 ounces orange peel-infused gin
1/2 ounce St-Germain
Champagne, to top
Splash orange juice, to top (optional)
Fill a Collins glass halfway with ice, then add gin and St-Germain. Stir with a bar spoon for 20-30 seconds. Fill the rest of the glass with ice and top with Champagne and orange juice. Garnish with an orange peel.
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This article appears in Mar 16-23, 2017.