Recently, we’ve become enamored with Esprit de June, a liqueur made in the Cognac-producing regions of France.
In the world of floral liqueurs, the elderflower elixir St-Germain tends to get all the love. But it’s far from the only game in town. Recently, we’ve become enamored with Esprit de June, a liqueur made in the Cognac-producing regions of France.
As a grape brandy, Cognac is distilled from wine, which, in turn, is made primarily from the Ugni Blanc varietal. These grape vines burst into bloom for a few days just once a year—in June, fittingly—and Esprit de June is made with those tiny white flowers (alongside blossoms from Merlot and Cabernet Sauvignon wines).
Instructions: In a cocktail shaker with ice, combine 3/4 ounce of gin, 3/4 ounce of June, 1/2 ounce of fresh lemon juice, and 1/4 ounce of simple syrup. Shake until well-chilled and strain into a flute or cocktail glass, then top with two ounces of sparkling wine. Garnish with a lemon peel, as long and thin as you can make it.
Instructions: In a cocktail shaker with ice, combine an ounce of white rum, an ounce of June, an ounce of fresh grapefruit juice, and 1/4 ounce of simple syrup. Shake all that up until very well-chilled, then strain into a rocks glass with fresh ice. Garnish with a half-moon slice of grapefruit.
Instructions: In a cocktail shaker without ice, combine an ounce of vodka, an ounce of June, 3/4 ounce of fresh lemon juice, and 1/2 ounce simple syrup. Add one egg white. Shake all that up without ice to aerate it — that’s called a “dry shake” — and then add ice and shake again for a “wet shake,” to chill it down. Strain into a tall glass without ice. Top with three ounces of club soda. Garnish with a few half-moon lemon slices.