This concoction comes to us from Seth Laufman of URBN Coal Fired Pizza and Bar in San Diego’s North Park district.

“I was introduced to Tres Agaves Tequila by Eric “Rubes” Rubin was a Tequila Master and Managing Partner of Tres Tequila Lounge and Restaurant in San Francisco.  He’s now a rep for their Tequila I think.  The drink came about one day when I was playing with St. Germain and different tequilas.  It’s a classy drink, I think and is much more than the sum of its’ parts.”

I asked Seth what it was about St. Germain that makes it so easy to experiment with.

“St. Germain is so easy to mix with in that it can be added to almost any base spirit while adding texture and a little sweetness.  Used in the right amounts it doesn’t overpower a drink while giving it a slightly floral body and character.”

Thanks for sharing, Seth.

The Chicago Club Cocktail

Ingredients

1.5 ounce tequila

1 ounce Dolin vermouth

1/2 ounce yellow chartreuse

1/2 St. Germain

long strip of lemon peel

Method

Combine all liquid ingredients in an ice filled cocktail shaker and shake until well combined and properly chilled.  Strain contents into a chilled cocktail glass and garnish with the long strip of lemon peel.

 

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Tags: Bar, Chicago Club Cocktail, Seth Laufman, St. Germain