Blue St. Tropez – a summery Gin Cocktail
Stroll along the French Riviera, relax together on the turquoise Mediterranean and have lots of fun. Saint Tropez is a European dream destination. But Saint Tropez is not only a holiday resort. It is also a pleasure as a cocktail. With, how else could it be, a few good drops of gin in a glass!
The Blue St. Tropez is a visual and taste highlight in the world of gin cocktails. Its deep blue colour alone makes it a very special drink. It is mixed with a very special gin:
Citadelle Gin for the perfect Blue St. Tropez
Matching the name of our cocktail, we use a gin from France. The production is based on measures typical for cognac production. The bubbles are identical. Distillation takes place over an open fire. In terms of taste, we have a rather ordinary gin in front of us. The taste of coriander dominates the juniper. The taste is rather light, so it is just right for our sweet cocktail.
Recipe Blue St. Tropez Cocktail
- 3cl Citadel Gin
- 1cl Blue Curacao Syrup
- 2cl lime juice
- 2dash Orange Bitters
- 2BL Sugar syrup
The so-called Orange Bitters is a spicy mix with a fruity orange aroma, which is often used for various cocktails. The alcohol content is about 40%. The Blue Curacao gives the cocktail its blue colour. The drink is produced quite simply. All ingredients are mixed together and shaken for a while before everything is served on ice. To go with it should you have a tumbler in the house, a longdrink glass is not the right piece for the Blue St. Tropez. For decoration we recommend a twig with fresh mint.
Producing sugar syrup
You can already buy the sugar syrup ready. But you don’t have to go to the supermarket, because you can make it yourself in no time at all. The only ingredients you’ll need are sugar and water, divided into 2 parts water and 3 parts sugar. With the same amount, the syrup becomes too watery. The sugar is filled into a pot, the water ideally boiled beforehand. The hot water is now poured over the sugar. The mixture takes about 5 to 20 minutes to dissolve. This requires a temperature of about 100 degrees. After a few minutes, a grey foam appears on the surface, which must be skimmed off. At the edge no crystal-like deposits are to be seen, in this case the temperature is too high. If the sugar mix turns yellowish or brownish, the heat supply must also be reduced. The syrup should be clear and slightly viscous at the end. Fill it into a well sealable container and put it in the fridge. Here it lasts a few weeks, just like the syrup it buys.
If the cocktail seems too sweet to you, simply use a little less sugar syrup or add more ice to the glass. But for the perfect summer party the mix of sweetness and aromatic gin can’t be too much of a good thing!