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Rodney Bowers
Spring strawberry elderflower sour
By
Rodney Bowers
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YIELDS
4
10 Mins
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.
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