Alresford Collins (25ml)
Fresh lemon juice
25ml Lavender and Grapefruit Syrup
50ml Twisted Nose Gin
Topped up with soda water
Garnished with a sprig of English lavender and black peppercorns
Served over ice in a Collins glass/highball
How to make your own lavender syrup:
Bring water and English lavender to a boil in a saucepan.
Add sugar and honey and stir constantly until sugar is completely dissolved.
Reduce heat and simmer for 5 minutes.
Remove from heat, allow to cool, strain and bottle.
Refrigerate. It will keep for about 1 week.
20ml fresh lemon juice
20ml St. Germain elderflower liquor
50ml Vodka Citron
10ml Elderflower cordial
4 mint leaves
3 drops of grapefruit bitters
Shake with ice
Served over ice in a coupe
Garnish with a sprig of mint
June is prime elderflower season so get out and about and you’ll be able to forage
some of your own to make a refreshing cordial. Elder is found everywhere but
particularly in hedges, borders, lanes, roads, footpaths and the edges of woodland
and waste ground.
Alresford Collins © Cabinet Rooms 2016
How to make elderflower cordial:
30 elderflower heads
1.7litres/3 pints boiling water
900g/2lb caster sugar
50g/2oz citric acid (available from chemists)
3 unwaxed lemons, sliced
2 unwaxed oranges, sliced
a piece of muslin
WHAT TO DO
Gently rinse the elderflowers to remove dirt.
Place the sugar in a very large mixing bowl and pour in the boiling water. Stir
well and leave to cool.
Add the citric acid, orange and lemon slices, and the flowers.
Leave in a cool place for 24 hours, stirring occasionally.
Strain through a piece of muslin and transfer to sterilised bottles.
Mint Meadow © Cabinet Rooms 2016