St-Germain and Prosecco Cocktails

Last year, when I went to Edible Monterey Bay's pop-up brunch at Ventana Inn and Spa [click to read my blogpost on the event], I was dazzled by their selection of morning cocktails.

I have to admit that I have never seen such a unique selection of brunch libations; I had a tough time deciding. There was, of course, the de rigueur bellini and ubiquitous mimosa. But it was the more innovative offerings that intrigued me. I vacillated between the St. Germain Royal—Roederer Brut with St. Germain elderflower liqueur, and a lime wheel—and the Hair of the Dog Punsch—lemon-infused Zaya rum with spiced black tea.

In the end I opted for the Hair of the Dog Punsch; punsch—with its seemingly errant “s”—is not actually a typo. I was initially reluctant to order it because rum cocktails are notoriously syrupy sweet, but I couldn’t resist the name. The concoction turned out to be surprisingly spicy and slightly bitter. It was quite enjoyable but a vivid contrast to the chilled, effervescent St. Germain that I sampled by sneaking a sip from my friend’s champagne flute. Thanks, Ulla.

St. Germain is a sweet, artisanally-crafted liqueur from elderberry flowers. The distinctive flavor reminds me of a blend of peach, grapefruit, pear and lychee. The liqueur recipe dates back to a Parisian company from 1884. 

Last night I poured 1/2 ounce into the bottom of a champagne flute, topped it off with an Italian prosecco, and garnished it with fresh strawberries from Fogline Farm.

Cin cin!

Jake asked, "What are we celebrating?" 

Life, my love. Just life.