Bar manager, La Colombe d'Or • Houston, TX, USA
I was honoured for the opportunity to host St-Rémy for the launch of Signature in our region, welcoming Cécile, the brand’s Master Blender. I found that, within any creative direction, St-Rémy performs as more than a vehicle of flavour, but also as the feature heroine, with softer features that round out immoderate flavours.
My favourite way to drink St-Rémy is in a “Laissez Passer”, as it blends the warm botanicals and muted acids akin to lemon meringue. Shake 45ml St-Rémy Signature, 30ml charred lemon juice, 20ml bee pollen chamomile medley, 1 dash absinthe and fine strain into a Collins glass. Top with soda and garnish with charred lemon half and thyme.