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Spring strawberry elderflower sour
Ingredients
For the syrup:
- 141 grams strawberries
- 1/4 cup lemon juice
- 5 tablespoons elderflower cordial
For the elderflower sour:
- 44 milliliters strawberry elderflower syrup
- 44 milliliters Canadian rye
- 1 egg white
- Half a lemon for juice
- Chilled Cava or Prosecco to top
- Ice
Directions
For the syrup:
- Place the strawberry and lemon juice in a saucepan. Heat to bring the lemon juice to a simmer and to soften the strawberries
- Strain the strawberries through a sieve. Use the back of a spoon to crush the strawberries (to get as much of the juice as possible).
- Mix the strawberry lemon juice with five tablespoons of elderflower cordial.
- Let the syrup cool down and store in the fridge
For the elderflower sour:
- Mix the strawberry elderflower syrup, rye and egg whites in a cocktail shaker with a squeeze of lemon.
- Shake the cocktail mixer vigorously (without ice), to create the foam. Add some ice and shake for ten seconds to chill it.
- Strain the cocktail into champagne glasses, and top up with Cava or prosecco.
