In recent years, the liqueur St.-Germain has been a skyrocketing success. With a primary flavor of elderflowers, primary but not too dominant, St.-Germain is an ingredient in thousands of cocktail variations. Its success is due not just to great marketing but truly to its inherent quality and versatility.
You would expect rivals to appear, and they have. A prominent addition is Pavan. Again French, this liqueur is, of course, based on a secret recipe with only modest revelations being made to us. The label says that fine muscat grapes and orange blossoms are the flavor heart of a complex product.
Suggested uses for Pavan are sangria, with sparkling water and ice, or mixed with vodka, gin, tequila or champagne. Your first use can be as a substitute for St.-Germain, generating new and quite distinct beverages.
You can employ Pavan in exotic combinations, with multiple spirits and fruits and syrups. Or you can go simple, leveraging Pavan’s own quite distinctive notes. In the Peacock Tail, it’s just Pavan with gin or vodka and a tad of lemon juice. Clearly, there are many variation available here in the Peacock Tail alone: gin comes in versions with many distinct flavor profiles and there is a rainbow of vodkas, including the citrus-based ones that are ideal for this cocktail.
Me? I happen to like sipping just a little Pavan. Neat. I cannot say the flavor is “orange” because there are so many different molecules involved her. But there is an orange influence here that cannot be denied. It’s there for your enjoyment.
If you dabble in preparing cocktails, then Pavan belongs on your shelf.
Pavan Peacock Tail Cocktail
Yield: 1 serving
- 1.5 ounces Pavan
- 1 ounces gin or vodka
- .5 ounces fresh lemon juice
- Mint for garnish
Put ingredients into a cocktail shaker. Fill with ice. Shake vigorously. Strain into an ice-filled Collins glass.
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/2.8 for 1/80th second at ISO-1000
“Do you crave a drink in the morning,” the doctor asked me.
I was having a home physical from my insurance company. They wanted to know my drinking habits. I pondered how to answer. Time, finally time for the truth. I summoned my courage.
“In the morning? I’ll kill anyone between me and macchiato.” I did not discuss my ultimate need for freshly squeezed orange juice. There is doctor-patient privacy and then there is just privacy.
Thing is, my favorite beverages number many that are sans alcohol. I know that alcohol can be an enhancement, that it can provide that the “jolt” that is quest many of us actually are pursuing when we drink. The caffeine in the macchiato is such a mechanism. So is the acid in the orange juice.
So here is how to get a jolt with Habanero Honey Syrup.
Yesterday, when posted this Habanero Honey Syrup, I suggested it should replace simple syrup in beverages like a margarita.
Here’s a non-alcoholic combination. Incorporate the syrup with apricot jam and lemon juice. Shake, stir, chill and imbibe.
This is my riff on the Sailing Off, a mocktail from Food & Wine Cocktails 2013. That recipe called for a 3-to-2 mix of lemon juice with ginger beer. I do like my ginger ale, and I might try adding ginger beer someday, but I just found this all too good sans ginger.
Oh, yes, I find the term “mocktail” incredibly derogatory. I know it is meant to be positive, but “mock” is mired in shadows that cannot be lit.
Apricot and Lemon and Habanero Honey Cooler
Yield: 1 cocktail
- 3 ounces fresh lemon juice
- 1 ounce habanero honey syrup
- 2 tablespoons apricot preserves
Place the three ingredients in a cocktail shaker. Fill with ice. Shake. Keep shaking. The syrup is viscous, the preserves doubly so, but that lemon juice and your shaking will quite thoroughly achieve liquefaction.
Use delicately. It’s hot.