Watching my friend Kelsey make cocktails in one of my favorite things. She not only make them delicious and beautiful, but every cocktail has so much thought behind it.
Kelsey grew up in Hungary which I think is one of the coolest things ever. Kelsey chose to name this cocktail "Géza Bácsi" after a Hungarian man that was like a grandfather to her family. I love hearing her stories of growing up there and all the history the country has. Kelsey speaks so fondly of her upbringing, and it makes me want to go to Hungary every single time.
This cocktail has two liqueurs in it that a lot of people don't know a lot about, but they are two of my favorite liqueurs. So to let you in on what exactly is being put in this drink, I'm going to give a small little lesson on St. Germain and Unicum.
- St. Germain is a French liqueur that is made from elderflower blossoms. Just by smelling it you get a sense of the delicate floral taste that it has.
- Unicum on the other hand is a Hungarian herbal liqueur. The original recipe can only be found in the Unicum that you buy from Hungary (Zwack Unicum). However, you can find versions of it in the US which will still go nicely in this cocktail.
This cocktail is the perfect "transitional" cocktail in my opinion. With summer slowly fading and fall coming up, this cocktail is a perfect balance of the two seasons. The St. Germain is so summery with the elderflower flavors, and the Unicum adds a taste of fall with the herbs. Mixed with some lemon and honey (Kelsey used fresh honey from her dad's hive), this cocktail is perfection. And let's chat about the gorgeous orange color it has! I can just imagine handing these out at an intimate dinner party - YUM!
Little sidenote: I don't always talk about what glass to put a drink in, but this drink looks especially gorgeous in a simple coupe like this one from CB2.
"Géza Bácsi" - Summer to Fall Transitional Cocktail
- 1 oz Unicum
- 1 oz St. Germain
- 2-3 teaspoons honey
- juice from half a lemon
- lemon slices and zest for garnish
- In a shaker, mix Unicum, St. Germain, honey and lemon juice at room temperature.
- Next, add ice to the shaker (adding the ice last insures that the honey won't clump up) and shake for 20-30 seconds. NOTE: The longer you shake, the better froth you will get! If you want some major froth, add half an egg white to the shaker and continue shaking.
- To serve, pour cocktail into two glasses, cut a thin slice of lemon to place on top and add some lemon zest.