Someyears ago, on our way back to our hotel after dinner, we stopped for a nightcapat the Café des Architectes Bar at the Hotel Sofitel Water Tower. Management atthis upscale watering hole encourages its bartenders to experiment and developcocktails that are unique.Asone who prefers savory over sweet, one drink in particular caught my eye. I don’t remember what the bar called it, butit is essentially a Rosemary Martini. It’s made from gin, St. Germain (anelderflower liqueur that has a taste similar to lychee nuts), freshly squeezedlime juice, and rosemary. Shaken martini-style, it was then poured into achilled martini glass that had been rinsed with Absinthe.
Itwas definitely different: tart but flavorful. However, because I didn’t care for the licorice notes the Absinthebrought to this particular party, I experimented at home and came up withsomething more to my liking. Perhaps it will be yours, too. Here’s the recipe:
Carl's Rosemary St. Germain Martini
One ounce freshly squeezed lime juice
One long sprig of fresh rosemaryOneounce St. Germain1-1/4oz ginAdash of sugar syrup
In abar glass, muddle 10 (or more) fresh rosemary leaves in one ounce freshlysqueezed lime juice (Rosemary fresh off the plant is best, followed by rosemary fromthose plastic clamshell packages. It’s the oil you’re after. If all you have isdried rosemary, wait until you can get the fresh stuff).Shakeas you would a martini, then double strain into a chilled martini glass.Garnish with a sprig of fresh rosemary.
Whilethis is a drink that may not stand the test of time (depending partially on howentrenched St. Germain becomes), it is certainly interesting andrefreshing. It also goes to show thatfresh ingredients make better (if more expensive) drinks than relying onbottled mixes. Finally it shows that, when it comes to food and drink, thereare still have many delightful flavor combinations to discover.
Prost!
Chicago Hotel Review
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