St-Germain

Roasting strawberries is a great way to get that Valentine’s Day staple on your dessert menu, even with out-of-season berries.

These breezy cocktails are the kind of thing you can drink all afternoon.

A clear cocktail for those parents who have seen "Frozen" exactly 14 times too many, and will get their fill of miniature Annas and Elsas come Halloween night.

Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.

Muddling extracts essentail oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub.

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

In this cocktail, Riesling (Marrero favors dry Rieslings from the Finger Lakes or Alsace) adds brightness to a mix of fresh apple cider and bourbon. Blending dried figs with honey syrup gives you a sweetener that’s full of earthy, nutty notes, and a small amount of floral liqueur gives the tart, refreshing drink a subtle luscious quality.

This is the drink that I am most proud of because it was the first drink I made that broke the general rule of using spirit, sugar, and citrus. I knew I wanted St-Germain to be the first foam I ever made and the great bartender Vincenzo Marianella instructed me on how to create it. And what is great about using an aged balsamic vinegar is that it carries both the citrus and sweet components needed for the cocktail.

At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.

This incredibly simple, slightly bitter cocktail is the perfect aperitif before a meal—it packs the structure and flavor of a classic cocktail, without the high alcohol content.

Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.

Corpse Revivers were once a category of drinks, what might now be categorized as "hair of the dog" cocktails. The most famous of these is the Corpse Reviver No. 2, of which Harry Craddock wrote in his 1930 Savoy Cocktail Book, "Four of these taken in quick succession will unrevive the corpse again." By the end of the twentieth century, No. 2 was the only Corpse Reviver anyone could remember, if in fact they knew any at all. In this variation on No. 2, absinthe replaces the gin, and St-Germain fills in for Lillet—a Corpse Reviver of the future.

Maru is the name of the adorable Japanese cat whose love of jumping into and out of boxes has inspired us to waste many happy hours drinking beer in front of our computer when we should have been working instead. This cocktail has the popular Japanese lager Sapporo as its base, a crisp and well-carbonated brew that is typically paired with sushi. Here, the slight bitterness of the beer is tempered by tart berries and mandarin oranges.

We use the Amelia to transition the Cosmo drinkers into our dangerous world of subtle flavors. We chose vodka as the base spirit to showcase St-Germain without muddying its flavor. The Amelia is named in honor of an older Greek woman who gave Jason food and lodging when he ran out of money while traveling through Greece.

The Elderflower Spritz is EO’s version of the St-Germain cocktail invented by Robert Cooper, the creator of St-Germain liqueur. The difference is that we add lemon slices for citrus in the middle. Our recipe was developed as a French version of the Italian Spritz, to offer to guests who dislike the bitterness of Aperol. Its flowery essence is calming and soothing, with a welcome simplicity.

This aphrodisiac-laden mocktail comes from NYC's Museum of Sex and is a perfect way to set the mood on Valentine's Day. The recipe makes enough almond and jasmine elixirs for eight drinks; if you're making only two, refrigerate both elixirs and they will last up to two weeks. If you can't find granulated honey, substitute raw cane sugar. To make the Night Flower alcoholic, add two ounces of St. Germain (elderflower liqueur) or vodka to each drink.