To produce one bottle of St-Germain, as many as 1,000 elderflower blossoms are handpicked in the spring. The colorful liqueur doesn’t include any added additives but takes its hue from pollen found in the blooms of the picked flowers. Batches are numbered and labeled with an atelier to mark the year the flowers were harvested. The elderflower liqueur is packaged in a bottle that smacks Art Deco, advertising the sweet creativity of the era and community Cooper hoped to capture.
As the story goes, Robert Cooper was out drinking in London in the 2000s when he sampled a drink made with elderflower syrup and was inspired to make a liqueur of his own. At the time Cooper sent his product to market, barkeeps were looking for ingredients that could cause a stir, both literally and figuratively. The floral liqueur was the answer, and Cooper’s success with St-Germain inspired him to revive Crème Yvette and Hochstadter’s Slow & Low. To this day, Cooper’s legacy lives on within the bartending industry.
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