Elderflower Apéritif
Photography by Vanessa Wu.
Enjoy this refreshing drink with friends at cocktail hour as the sun goes down. Serve it on the rocks, chilled on its own, or as a long drink with soda or Champagne and a dash of mint.
INGREDIENTS
400 ml elderflower syrup
100 ml vodka
750 ml white or rosé wine
40 grams sugar (Chardonnay or Pinot Gris)
METHOD
Combine all the ingredients in a large bowl and stir until the sugar has dissolved.
Decant into 1 large bottle or several smaller bottles. Seal and leave for 2 days, shaking several times a day. Cloudy sediment may gather toward the bottom, this is normal.
Serve chilled on its own with fresh mint, on ice or split 1/3–2/3 with soda or Champagne, mint and a thin slice of lemon.
It will keep for 4 – 6 weeks. Shake the bottle before use, and refrigerate once opened. Makes 1250 ml
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!