I had a version of this cocktail at a quaint little joint called Clark’s Oyster Bar in Austin, Texas. It was called “Clark’s Crush” and I found myself obsessing over it until I was finally able to whip up a rendition of my own. One of the main components of this signature cocktail is Falernum, a rum liqueur featuring notes of clove, lime and ginger, and is perfectly suited for any cocktail with a island-y/tropical feel.
I’ve been on a bit of a liqueur kick these days. I know a lot of people stroll right past them at the liquor store and make a b-line straight toward their favorite spirit, but I typically find myself meandering down the liqueur aisle, picking up pretty bottles, gathering all the info I can from the label, rushing home with my new find to do some further research (I know, food nerd) and also a little taste/recipe testing.
While liqueurs can be a little pricey, I tend to look at them as more of an investment. Do you have any idea how long it typically takes to go through a bottle of liqueur? Like, a long, long…long time. They add elements and complexity to cocktails that you really can’t get using only liquor and a mixer. Herbs are another great way to add some “umph” to a beverage, and you will see in this particular drink, the mint in combination with the Falernum and lime makes for a seriously refreshing and lively cocktail.
- 1 compacted tablespoon of whole mint leaves no stems
- 1 tablespoon lime juice
- 1 ounce Falernum Liqueur
- 1/2 St. Germaine
- 1 ounce Limeade preferable Simply Lime
- 2 ounces Brut Champagne
- Add mint leaves and lime juice to a cocktail glass and press with the back of a spoon to release the mint's oils. Add ice (preferably crushed) to fill the glass. Add in the Falernum, St. Germaine, limeade and champagne. Gently stir, serve and enjoy.