Germain Recipe

1. Prepare and measure

Chill your coupe or flute in the freezer for 5–10 minutes. Measure out 1.5 oz elderflower liqueur, 1.5 oz gin, 0.75 oz fresh lemon juice, and 0.25 oz simple syrup.

2. Add to shaker

Fill a cocktail shaker halfway with ice. Pour in the measured elderflower liqueur, gin, lemon juice, and simple syrup.

3. Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is well-chilled (exterior will frost). Shaking both chills and lightly dilutes the mixture for balance.

4. Strain into glass

Using a Hawthorne strainer or fine mesh, double-strain the shaken mixture into the chilled coupe or flute to remove ice shards and any pulp.

5. Top with bubbles

Gently top the cocktail with 2 oz chilled Champagne or a dry sparkling wine. Pour slowly down the side of the glass to preserve delicate effervescence and avoid overflow.

6. Bitters (optional)

If desired, add 1 dash of Angostura bitters on top of the foam to add aromatic depth. One dash is usually enough; swirl lightly if you want the aroma to integrate.

7. Garnish and serve

Express a lemon twist over the surface (pinch the peel to release oils), run it around the rim and drop it into the drink, or float an edible flower for a romantic presentation. Serve immediately while the bubbles are lively.

8. Use fresh, clear ice for shaking to minimize dilution from melted cloudy ice. Ensure tools (shaker, strainer, glassware) are clean and cold for best results.