Issue link: http://digital.copcomm.com/i/205467
St. Elder and Shaw are extremely proud of the accolades they have received. "We're amazed by the support that we receive from the mixology world, which has been really strong, but also other sources—including THE TASTING PANEL!" In our July 2013 issue, Meridith May, our Publisher/ Executive Editor, showed off her love of St. Elder. St. Elder Natural Elderflower Liqueur USA , ($20) Handcrafted in small batches from a natural extract of elderflower blossoms, the floral juicy pear nose makes you close your eyes reflexively, as you would when you smell a sweet-scented rose. The sumptuous palate serves up a carameldoused summer peach. The finish is clean, white petals in a bounty of texture. 93 points PHOTO: DONNA FEDENKO "We identified a key area in the industry that was open to growth," says Gary Shaw, Senior Vice President of M.S. Walker, "and created a product that we thought would expand the category." A natural, artisanal liqueur, St. Elder uses extract of fresh North American elderflower blossoms. Shaw explains, "The smaller size of the North American elderflower makes it more aromatic and delicate, with floral lychee and alpine herb aromas." "We wanted to create our own elderflower liqueur that was beautiful and could stand up to any competitor," says Shaw. "And we succeeded. When people try it, they love it. Everyone is so pleasantly surprised with the purity, the high quality and the mixability. It's refreshing and extremely versatile." Using the tagline "Refresh Your Spirit," the brand encourages bartenders and consumers alike to challenge St. Elder's versatility. Shaw says, "We want people to fully understand what we are and our goal is to show how mixable St. Elder is. Yes, it's great with any spirit of choice, but try it in your IPAs and Hefeweizens. Try it with white or sparkling wine as a cocktail. It really is amazing what this liqueur can do." Welcomed by mixologists across the country (see sidebars), St. Elder has no plans to slow down their growth. "The sky is really the limit," says Shaw. "Our on-premise accounts are vitally important to us," Shaw explains. "We know that's where the innovation and experimentation happen and that's often where the customers have their first chance to try us. However, we believe there is a vast untapped market in offpremise, as well. We want St. Elder to be in the hands of a wide range of customers." Bar Program Director Jeremy Lake enjoys a Parisian Standard at Crossroads Kitchen in Los Angeles. St. Elder in Los Angeles: Crossroads Kitchen An entirely "plant-based" restaurant (the "v" word really seems to limit clientele), Crossroads Kitchen is a restaurant for everyone. "It's a restaurant for meat eaters and vegans—it serves everyone, says Jeremy Lake, Bar Program " Director. Plus, with celebrity chef Tal Ronnen in the kitchen, you can bet everyone will love it. A classically trained bartender, Lake was shocked when he was asked to head up the bar program. "I was worried that it would limit what I could do, but it actually opened my eyes to the vegan lifestyle and the other options out there. It also made me do my research and make sure that the products ◗ 2 oz. gin or vodka that I use are organic or vegan. " ◗ ½ oz. St. Elder Natural This is one of the things that drew Lake to St. Elder. "When Elderflower Liqueur ◗ 1 oz. sparkling rosé I was introduced to it, I loved ◗ ¾ oz. lemon juice that it was a natural alternative ◗ ¼ oz. agave syrup that tasted delicious and was at ◗ Few slices muddled pear a really compelling price point. I then put it in our Parisian ◗ Garnish with sliced pear Standard cocktail and thought it was delicious!" and grapefruit twist. Parisian Standard november 2013 / the tasting panel / 75 TP1113_066-107.indd 75 10/24/13 9:24 AM