Sunday, April 4, 2010

The Foggy Bottom Breeze

The cocktail menu is being updated for the spring and the management has asked the bartenders for some ideas.  I came up with this drink on a whim and it came out tasting pretty good.  And, since I formulated it at the bar, I decided to name it after the wonderful Foggy Bottom neighborhood. 

The Foggy Bottom Breeze

- 1 oz St Germaine Elderflower Liqueur
- 2 oz of Sauvignon Blanc
- 3 basil leaves
- 3/4 oz simple syrup
- 1 1/2 oz of soda water

Glassware: chilled martini/cocktail glass

Pour 3/4 oz of simple syrup into a glass.  Add 2 basil leaves and lightly muddle them at the bottom of the glass with the simple syrup (just enough to open up the veins).  Mix 1 oz of St Germaine and 2 oz of Sauvignon Blanc into a Boston shaker with ice.  Take the basil leaves out of the glass and throw them away.  Add the simple syrup to the Boston shaker and shake well.  Pour the mixture into a chilled martini glass.  Add 1 1/2 oz of soda water.  Garnish with the last basil leaf (this leaf should be much smaller than the others for garnishing purposes).  Enjoy.


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  2. Hi! Found you through The Prippy Handbook, and can't wait to try this cocktail! I have some parties this summer that might be perfect to serve this at, so I'll keep you updated on my success.

  3. Please do! You may need to reduce the St. Germaine from 1 oz to 3/4 oz. Some simple syrup is sweeter than others. You don't want it to come out too sweet.