Now that you have been hearing for a couple of days about the Second Annual Clément NYC Cocktail Challenge and the St. Clémentine Sour I thought you should have a chance to taste it. Check back here on Slashfood to find out more about the competition. Cheers and have a great weekend!St. Clémentine Sour
Created by Jonathan M. Forester
In style, the St. Clémentine Sour is what is known as an International Sour. It is tart, tangy, mildly musky, and slightly sweet. In all, a very complex cocktail using Clement Première Canne Rhum Agricole from French Martinique, St. Germain Elderflower French liqueur, fresh squeezed Clementine and Lemon juices, and Stirrings Blood Orange Bitters.
2 Oz. Clément Première Canne Rhum Agricole
3/4 oz. St. Germain Elderflower Liqueur
2 oz. fresh squeezed Clementine orange juice (or Satsuma, Mandarin, or Tangerine. Approximately the juice from one Clementine)
1 oz. fresh squeezed Lemon juice (Approximately the juice from half a lemon.)
1/4 tsp. of Stirrings Blood Orange bitters (If using Regan's or Fee's Orange Bitters then just 1 dash / 1/8 tsp.)
Shake over ice and strain into a six oz. champagne flute or a four oz. sours glass. An optional garnish is very thin, curling Clementine and Lemon zest strips floated on top of the drink.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
