This is my sneaky but delicious Chatelaine cocktail recipe. So easy and super delicious! It is slightly sweet but perfectly blended.
A Dishes Delish First
This is a new cocktail recipe for me. I’ve heard about it but had never made it myself until today.
Why did I finally make it? Because I have a food blog and I post a cocktail recipe every
single other week. Hence, I’m always looking for interesting and fun cocktails. Is there a cocktail you love that you haven’t seen me blog about yet? Please let me know in a comment because I’m always interested. I love to see what my readers enjoy and imbibe.
But there is another reason why I chose to make this cocktail. . . Drum roll please.
So, the main reason I made this cocktail is because…
Well, maybe you can figure it out. (Christopher loves guessing games and sometimes it’s best to indulge him.) Here’s your clue:
Look at its name. Chatelaine. Notice anything special? Here, let me help you:
My name is embedded in the name of this cocktail! And since I’m all about me, I had to make it. Right?
By the way, that’s also why I’m calling it sneaky.
The bitter and the sweet
This recipe marks another first: my first foray in using St. Germain liqueur. If you haven’t had that delicious spirit yet, it is slightly sweet, fragrant and delicious.
When I let Christopher smell it, his eyes lit up. He said, and I quote, “Yum.”
That man of mine has a way with words, doesn’t he?
He wanted me to pour him some in a small glass with a cube or two of ice. But then he sipped it and enjoyed it immensely!
I asked him what he liked so much about it and he said, “How could I not like it? It’s sweet.”
Now, he didn’t get to taste my finished concoction but I will tell you right now, the combination of flavors is exquisite and delicious. St. Germain is made from elderberries and it pairs nicely with gin, which is made with juniper berries. The bitter and the sweet.
How to make the Châtelaine cocktail
St Germain liquor, gin, crisp white wine and pomegranate juice (not shown).
So, I get my cocktail shaker and fill it halfway with ice. I also grab my martini glass and add 2 ounces of wine, 1 ounce of gin, 1 ounce pomegranate juice and 1/2 ounce of St Germain liqueur.
Finally, I cap the shaker and shake it at least 20 times before I strain the sneaky Chatelaine cocktail into the martini glass.
Here’s the vertical view.
And now another view of the Chatelaine Cocktail.
I chose not to use a garnish because I felt it didn’t need anything. But I bet some people would love it with a twist of lemon.
So, I hope you enjoyed this recipe because I enjoyed sipping it.
Please feel free to leave me a comment and while you are at it, please rate the recipe since it helps me with Google!
And as always, may all your dishes/drinks be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Delicious Chatelaine Cocktail
- 2 ounces crisp white wine like pinot grigio or sauvignon blanc
- 1 ounce gin I used Bombay Sapphire
- 1 ounce pomegranate juice
- 1/2 ounce St Germain liqueur
- Fill cocktail shaker halfway with ice cubes
- Add wine, gin, pomegranate, and St Germain liqueur2 ounces crisp white wine, 1 ounce gin, 1 ounce pomegranate juice, 1/2 ounce St Germain liqueur
- Cap shaker and shake at least 20 times
- Strain the Chatelaine cocktail into the martini glass
- Lift glass
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.