Making Spirits Bright

The Bitter Bike, created by Seattle mixologist Jamie Boudreau

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“Christmas in your mouth.” That’s the only fair and accurate way to describe the effect of mixologist Jamie Boudreau’s delicately layered shot, the Bitter Bike. The shot is named for the way harvested elderflower blossoms are transported in late spring from Alpine mountaintops to the St. Germain distillery, where they are combined with eau-de-vie to make a delicately sweet liqueur. Before he handed off the role of St. Germain brand ambassador to RM Seafood’s J.R. Starkus to open Canon: Whiskey and Bitters Emporium in Seattle, Boudreau visited the Cosmopolitan to show Vegas’ United States Bartenders Guild members the versatility of St. Germain as well as Crème Yvette violet liqueur.

What we were not prepared for was for those two unique and delicious yet very sweet liqueurs to be topped by a full half-ounce of Angostura aromatic bitters. Normally something you would just use just a dash or three of, the half-ounce float of Angostura bitters makes downing this shot a must—sip and you won’t be happy about the holidays at all. Bitters are great for digestion, so this is a fabulous combination of digestif and an after-dinner treat with a seemingly endless finish. A little bit of sugar helps the medicine go down.

Directions: Using a bar spoon, gently layer ¾ ounce super-chilled St. Germain, then ¼ ounce Crème Yvette and finally ½ ounce Agostura aromatic bitters in a tall, narrow shot glass.



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