Spring strawberry elderflower sour

By Rodney Bowers
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


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


For the syrup:

  1. Place the strawberry  and lemon juice in a saucepan. Heat to bring the lemon juice to a simmer and to soften the strawberries
  2. 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).
  3. Mix the strawberry lemon juice with five tablespoons of elderflower cordial.
  4. Let the syrup cool down and store in the fridge 

For the elderflower sour:

  1. Mix the strawberry elderflower syrup, rye and egg whites in a cocktail shaker with a squeeze of lemon.
  2. Shake the cocktail mixer vigorously (without ice), to create the foam. Add some ice and shake for ten seconds to chill it.
  3. Strain the cocktail into champagne glasses, and top up with Cava or prosecco.


The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Rodney Bowers

Bell Media Lifestyle Specialty Terms of Use Privacy Policy