Skip to main content

#BrunchWeek: St-Germain & Prosecco Cocktail + Day Five Links



#BrunchWeek LogoMay 9, 2013 - For the Food Blogger #BrunchWeek, I signed up to post beverage today. There are two things that say 'brunch libation' to me: bubbles and fruit.

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. 

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.




Here's the collection of recipes for Day Five of #BrunchWeek...

Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher's Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

Comments

  1. Ok, it is going to sound like I'm 1000 years old but I literally haven't had St. Germain in 20 years. Now I'll have to pick a bottle up.

    ReplyDelete
  2. This sounds so lovely! I have a few friends who drink St. Germain and I've yet to try it. I think I need to get my paws on a bottle!

    ReplyDelete
  3. Great cocktail, thanks so much for sharing!!

    ReplyDelete
  4. That sounds like a perfect brunch cocktail, Camilla! I've always been curious about St. Germain! It's what lured me over. Bonus joy to find this amazing giveaway!

    Wishing you a wonderful Mother's Day!

    Jenn

    ReplyDelete
  5. Oops, forgot to mention my favorite brunch item -- The spinach quiche from Bechler.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas