St. Germain Negroni Recipe · i am a food blog (2024)

I’m not a hugely serious co*cktail person. By this I mean, when I order a drink and the bartender asks me which brand I want, I usually reply with a blank, open mouthed look. I know a bit about co*cktails from Mike and also because I’m obsessed with co*cktail paraphernalia – so many pretty shakers and strainers and stirring spoons – but when it comes to particular liquor brands, I’m pretty chill. Except, I have a love-love relationship with St. Germain.

St. Germain, if you haven’t had it, is a delicious elderflower liqueur. This isn’t a sponsored post by the way, I just love the sh*t out of St. Germain and want to spread the love. Not only does St. Germain have a lovely, sweet and undeniably unique flavor, they also have an awesome backstory. It’s very rare that a liqueur makes it as one of the big players in the alcohol world, but that’s just what St. Germain did. It was invented by Robert Cooper, of Cooper Spirits, an independent, family owned spirits company. Robert wanted to bring elderflower liqueur to America, after discovering it in bars in London. He dad wasn’t too keen on the idea but he forged ahead and in 2007 launched St. Germain. With its very pretty art deco bottle and universally complimentary flavor, it quickly became a bartenders’ favorite.

It’s lightly sweet and reminds me of lychee, or pears, maybe. They handpick wild elderflowers fresh in France in late spring and then use an age-old French technique to create the liqueur. It is by far, my favorite brand, not just because of taste, but because it’s at a very quaffable 20% alcohol level. That means I can drink more!

Anyway, considering that it’s “Negroni Week” – seriously who comes up with this stuff?! – Mike and I came up with a St. Germain negroni. Essentially, it’s a classic negroni with St. Germain standing in for the gin. It’s quite a bit lighter than a classic negroni, quite a bit sweeter, and in my books, definitely more drinkable. The bitterness of the Campari pairs well with the sweetness of the St. Germain and the vermouth ties everything together. A perfect summer drink!

As an aside, I couldn’t not write something about theineffable Anthony Bourdain. I was shocked to hear the news on Friday. Shocked, and then deeply, deeply sad. I admire so much about him: his passion, the way he utterly changed the food world, his wry humor, and his gravelly voice that made so many articulate, insightful comments on food, human nature, and the world in general. He was a solid guy and now that he’s gone, it makes me wonder – if he didn’t have it figured out, what hope do the rest of us have? Cheers to you Chef Bourdain. Rest in peace. I hope you’re somewhere with endless seafood towers.

St. Germain Negroni Recipe
makes 1 drink
prep time: 2 minutes
active time: 3 minutes
total time: 5 minutes

• 1 oz St. Germain
• 1 oz Campari
• 1 oz sweet red vermouth
• lychee, for garnish, if desired

Add the St. Germain, Campari, and vermouth into a mixing glass with ice. Stir until well chilled. Strain into a rocks glass filled with ice (a large cube is preferred). Garnish with lychee or orange peel, if desired.