Over the summer, I passed along a recipe I’d found on Pinterest to sommelier Abi, for the Honey Badger. It involved bubbly, honey syrup, fresh orange, and St. Germain, an elderflower liqueur.
Abi, being the expert [that’s what we are calling it now? – T] that she is, honed the recipe through rigorous testing. She determined that the original recipe was too sweet, so she reduced the amount of honey syrup and swapped the orange juice for lime. I like to take credit for suggesting the switch from Korbel sparkling wine (blech) to Mirabelle (yum). With these changes, it went from overly sweet to total summer cocktail perfection. Which is why we drank it every night we were in Maine.
And thus our obsession with St. Germain began.