There is alot of buzz (literally) around this new cocktail. St-Germain Delice de Sureau was made from elderflower blossoms handpicked at the foot of the Alps. With smooth hints of honeyed pear and lush notes of grapefruit it's a delicious and potent treat.

Released in 2007, it's on the shelves of a few of my favorite bars: Milk and Honey and the new fav, Absinthe Bar in NYC, and Bourbon & Branch in SF. The Signature Cocktail...
2 Shots Champagne or Dry White Wine
1 ½ Shots St-Germain
2 Shots Sparkling Water or Club Soda
Stir ingredients in a tall ice-filled Collins glass, mixing completely. Garnish with a lemon twist.