The idea for this cocktail came to me out of the blue. It’s indeed quite delicious.
The St. Ignatius
1 oz. St. Germain liqueur
1 oz. white dessert wine (Sauternes, Tokaji, Moscato, or premium American botrytis-affected wine like Violetta)
Shake with ice and strain into a coupe.
I actually used Donnafugata’s Passito di Pantelleria Ben Ryé dessert wine (made from dried Zibibbo grapes) here. It tastes a lot like Tokaji and blended splendidly with the St. Germain. You can read about Donnafugata’s red wine here. The wine ($38 for 375ml), incidentally, is great on is own as well.
The drink is the best of both worlds, and it works as both an aperitif and digestif. As for St. Ignatius, he was the founder of the Jesuits, and the man has nothing at all to do with this drink.