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Tempting Tastes of YumSugar

Posted Jul 9th 2009 1:00PM by Monika Bartyzel
Filed under: YumSugar

Homemade mustard and ketchup. Photo: YumSugar

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Forget that stuff on the shelf. This summer, make your own ketchup and mustard.

Going vintage can make for a stylish bachelorette party.

Fresh tomatoes are hard to resist, but for a warm alternative try Gratin of Tomato and Bread.

Jicama turns tired coleslaw into a sprightly condiment or side dish.

Eating fruit becomes even more fun when you make it a taste test.

The St. Germain Cocktail is a refreshing mix of sparkling white wine, St. Germain and club soda.

Rare to well-done ... How do you order your burger?

Drinking wildflowers - St-Germain liqueur

Posted Nov 12th 2008 11:33AM by Marisa McClellan
Filed under: Liqueurs

a small glass of St-Germain and sparkling water

I have always enjoyed eating or drinking things with floral notes. As a kid, I loved getting those little oval tins of Violet Pastilles in my Christmas stocking and as I got older, I gravitated towards teas made with lavender buds. When I heard that St-Germain liqueur was made from elderflowers, I knew it was my destiny to try it.

Upon opening the bottle, the first thing I noticed was the gentle, floral scent. It had me tumbling through memories, recalling grassy fields, golden light and those violet candies I mentioned above. Taking a tiny, straight sip, I imagined elegant ladies taking a thimbleful in the afternoon, telling all who were in their company that it was medicinal, but enjoying their tipple immensely.

Coming back to the present, I mixed a generous half inch of St-Germain with fresh sparkling water (I have one of those Soda Club machines, and it is one of the best things to ever enter my kitchen) and added a squeeze of lemon (if you want to be fancy, I'm told that adding a couple of ounces of champagne makes it even better). The first sip sent bubbles up my nose, filled my palate with the scent of fresh, sweet flowers and made me feel like I was drinking the best, most sophisticated soda ever. I've never been one of those people who had a signature drink, but now I realize that was because I just hadn't found it yet.

If you're intrigued, make sure to check out Jonathan's review of St-Germain, as well as a variety of recipes that we posted last year.

Friday Happy Hour: The St. Cl�mentine Sour

Posted May 18th 2007 4:04PM by Jonathan M. Forester
Filed under: Juice, Lush Life, Recipes, Cocktails, Rum, Trends, Happy Hour, Spirits, Liquor Cabinet, Liqueurs

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.

Second Annual Cl�ment Rhum NYC Cocktail Challenge: Part One

Posted May 15th 2007 12:31PM by Jonathan M. Forester
Filed under: Juice, East Coast, Lush Life, Cocktails, Rum, Trends, Happy Hour, America, Spirits, Liquor Cabinet, Liqueurs

A few weeks ago I was invited to enter the Second Annual Clément Rhum NYC Cocktail Challenge. Many major spirits and liqueur producers sponsor contests for cocktails using their products so that new and interesting ways can be developed to showcase their line and present them to the public. These contests are venues for bartenders and cocktail designers to show how creative they can be in coming up with new, interesting, and tasty liquid treats. So here is Part One in my experience in the Second Annual Clément Rhum NYC Cocktail Challenge.

The way I became involved started almost exactly three months ago in early February of this year. One of my professions when I am not writing, researching, or traveling, is working as a food and beverage consultant. A very small part of this is designing cocktails that are new in style or taste, and use some of the new spirits and liqueurs that are being released.

A few months ago I wrote about Clément Rhum's orange liqueur, Creole Shrubb. Since then I have tried several of their rhum agricole line, produced in French Martinique and been very impressed. Rhum agricole is rum that is made from fresh squeeze sugar cane, not from processed cane products like molasses. They tend to be way more complex and dryer, many times they are more like a fine cognac in taste. One of Clément rhums is their Première Canne Rhum, a white rum that is smooth, musky, and very good. I always thought that white rum was kind of flavorless and boring, but this rum is anything but that. (By the way, I will be using the terms Rhum and Rum in various contexts here. I will use Rhum when it is the preferred spelling for a specific French Martinique product, and Rum as the general term.)

Continue reading Second Annual Cl�ment Rhum NYC Cocktail Challenge: Part One

Thursday Happy Hour: The St. Divine Martini

Posted May 3rd 2007 4:04PM by Jonathan M. Forester
Filed under: Lush Life, Cocktails, Gin, Trends, Happy Hour, New Products, Spirits, Liquor Cabinet, Liqueurs

I recently entered the world of Cocktails and have been playing the role of Mixologist, experimenting with all the great spirits I have leftover from my reviews. I am trying to invent cocktails using some of the new products, but following the classic cocktail formulas.

The other day I was thinking about martinis. Not the so called martinis that are actually cocktails given the name martini to class them up a bit, but the real thing. Gin, dry vermouth, and a dash of bitters; stirred, not shaken. (Clear cocktails should never be shaken, only ones with fruit juices or opaque ingredients. Bond had it all wrong.) I pulled out three of my favorites, the superbly floral G'Vine gin, St. Germain elderflower liqueur, and Vya extra dry vermouth. Basically this recipe is for a traditional martini, with the addition of the St. Germain.

St. Divine Martini

A twist on the classic martini using the super floral G'Vine French Gin, the complex Vya extra dry vermouth, and the addition of St. Germain Elderflower French liqueur. The combination of the three leads to a slightly sweet, complex and extremely floral martini.

2 oz. G'Vine Gin
½ oz. Vya Extra Dry Vermouth
½ oz St. Germain Liqueur
¼ tsp. of Stirrings Blood Orange bitters, or 1-2 dashes of Regans' or Fees' Orange bitters.

Stir on ice and strain into a cocktail glass, garnish with very thin lemon zest twists.

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Tempting Tastes of YumSugar

Drinking wildflowers - St-Germain liqueur

Friday Happy Hour: The St. Cl�mentine Sour

Second Annual Cl�ment Rhum NYC Cocktail Challenge: Part One

Thursday Happy Hour: The St. Divine Martini

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