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St Maur English Martini Recipe

This version of the English Martini recipe is a creation from St. Maur Elderflower Liqueur, created by William Seymour, The Earl of Yarmouth.








St Maur Elderflower Liqueur 25 ml

Dry Gin 50ml

Fresh sprig of rosemary


Note – the ratio 2:1 of gin to St Maur can be adjusted to taste depending on how you like your Martini, sweet to dry.


1) Muddle the rosemary at the bottom of the shaker, then fill up the shaker with ice cubes.


2) Add the gin and St Maur, and shake.


3) Strain into an ice-cold Martini glass, decorate, and serve.


“Call us old fashioned, but we think a good Martini should be shaken, not stirred,” says William Seymour, Earl of Yarmouth, and founder of St Maur.


Whether to shake or stir a Martini is a topic of conversation (read, contention) in the bar world, though Seymour is in fine company with legendary bartender Harry Craddock also recommending shaking.


Seymour recommends a Parisian shaker to minimise ice breakage and dilution of the Martini, and to use fresh rosemary to achieve the best results.


Hold the olives! In this English Martini recipe, the St Maur team have used rosemary flower for decorative purposes.

About The Drink

According to drinks writer Simon Difford, the original English Martini was created at a Knightsbridge hotel in the early 2000s.


However, for our money, if you’re going to enjoy an English Martini, you can’t get more English than St Maur, from Warwickshire in the heart of England.


Elderflower is the hero in the English Martini recipe, and St Maur’s liqueur has a generous elderflower nose and flavour.


“Our purpose with St Maur is to offer our consumer a little drop of England’s heart to enjoy wherever they are in the world,” William Seymour expands.


“So when we came across the ‘English’ Martini, we wanted to make it authentically English, and that’s precisely what this recipe does.”


For Seymour, accessibility is a key concern when attracting new drinkers.


“We have found many in hospitality, and those who purchase for home drinking, want simple to make cocktails but still with a real wow about them. We have deliberately kept this recipe simple to illustrate the principle.”

About St Maur

St Maur elderflower liqueur with syphen, two limes, and a cocktail glass


St Maur is an award-winning small-batch premium elderflower liqueur handcrafted in Alcester, Warwickshire.


Using responsibly sourced ingredients, the main ingredient is elderflowers gathered in woodlands owned by the Seymour family.


Originally creating St Maur for their wedding guests at Ragley Hall three years ago, William and Kelsey Seymour, the Earl and Countess of Yarmouth, then decided to turn it into a family business during the first lockdown in 2020.


“We wanted a drink that would capture the spirit of that lovely day,” says William.


“Drawing on old family recipes handed down to us, we created St Maur and we named it after our family heritage. We also gave it the colour of love.”


The St Maur name has an ancient history, with the couple’s ancestors riding with William the Conqueror. The name adapted to Seymour by the time Jane Seymour married Henry VIII.


The brand’s mascot is a red-legged partridge, a bird introduced to England in the 19th century by ancestor Francis Seymour, the 5th Marquess.


Since launching, St Maur has won numerous awards including a Great Taste Award 2 Star rating, the International Spirits Challenge Silver Award, “Best English Floral” at the World Liqueur Awards and Gold at the Las Vegas Global Spirits Awards.


William, eldest son of the Marquess of Hertford, sees the venture as an opportunity to provide a ‘new legacy’ to be proud of for his two sons.


The self-taught mixologist is further embracing the bartender lifestyle with a series of virtual experiences using the brands elderflower liqueur.


William Seymour from St Maur Elderflower Liqueur has self-taught himself as a mixologist and now runs classes


“I’ve been enjoying cocktails for most of my adult life. Except, of course, until recently I’ve been on the other side of the bar ordering them!” he notes.


“Now that position is switched, and I can’t find myself regretting the move at all.”


In fact, taking on this aspect of the St Maur offering has given him a new-found appreciation for the bartender’s craft.


“When you do get more involved you really get to appreciate the expertise and creativity of some professional mixologists who are out there,” he explains.


“There was also a worldwide pandemic going on when we brought St Maur to market, with lockdown in full effect, so we were limited in the extent we could bring a professional mixologist on board, and so a hobby became part of my job.”


Launching during a pandemic also meant that the job of harvesting the elderflowers used in production also fell to the Earl and Countess. Throughout the summer months you’ll often see them, along with friends and family feverishly picking the elderflowers ready for use in St Maur.


However, the couple are keen to reduce their impact on the environment, noting a commitment to pick no more than 30% of wild elderflower blossom present on the estate.


Describing himself as “not a scientist nor a natural chemist”, the Earl has had to rely on taste and instinct, as well as long hours experimenting with what does and doesn’t work.


“Since we’ve been marketing St Maur, learning more about the skill and art of making cocktails has been a logical choice and it makes sense for us to bring that expertise in-house. I was the first to step up to the shaker for that!


Though St Maur is inspired by ancient history, it’s a modern liqueur specifically designed to be versatile. It can be enjoyed either in cocktails, long drinks, with mixers like tonic or soda or neat.


Our favourite take was using it in a Royale cocktail, topped with Champagne.


To find out more about the St Maur story visit


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