|Lovely use of color and produce make any cocktail a special treat.|
I'm a huge fan of St Germain, but it isn't just for topping off Champagne. In St Barths, I met a wonderfully talented bartender, Edouard Godard at On the Rocks/ Eden Rock, St Barths who showed me inventive ways to utilize fresh cucumber and basil along with a watermelon stick to bring out the essence of the liqueur in a cocktail that literally looks good enough to eat.
|The ice ball makes all the difference. Get your own molds online at The Whiskey Ball.|
He did the same thing with a flower-infused round ice 'cube' with a bit of gin and hibiscus liqueur topped with sparkling water. So easy. The recipe could include gin or vodka-- but the key is to use what you have on hand and make it gorgeous. In the French West Indies, I even discovered that Mint Juleps were quite popular. The difference? Edouard added a bit of pineapple and bitters to flavor our Southern race-day classic.
|Mint Juleps, St Barths style..|
Chili-Chili Bang Bang
Jalepeno infused tequila (they used Cuervo)
Passion Fruit Puree
Mix equal parts of each ingredient into a shaker for a glass, or stirred into a pitcher for a group. Serve over ice and garnish with a lime slice.
What is your favorite cocktail inspired by a vacation? Do share, and keep following the Southern Sophisticate for more St Barths' influenced food, drink and decor to come soon!