Flower Power Sour

birch and elderflower spirit

Flower Power Sour

  • Prep
  • Serves1
  • GlassRocks
  • MethodShake

A floral and fresh cocktail, with thanks to Jack of Scottish Mixology for this recipe.

Ingredients

  • 25ml Birch and Elderflower Wild Scottish Spirit
  • 25ml raspberry gin
  • 15ml Earl Grey tea, strong and cooled
  • 15ml elderflower, rose and hibiscus syrup (see note below)
  • 10ml lemon juice (or a little more if your berries are ripe and sweet)
  • 5 fresh raspberries
  • 5 fresh blueberries
  • 1 egg white (or 25ml aquafaba for a vegan alternative)
  • Cucumber ribbon, to garnish

Method

  1. Brew a small pot of strong Earl Grey tea and set aside to cool.
  2. Combine the Birch and Elderflower spirit, raspberry gin, raspberries and blueberries in a bowl. Muddle together until you have a purée.
  3. Cover and let the mixture steep for 10 minutes.
  4. Strain the infused mixture into a cocktail shaker through a sieve, then add the cooled Earl Grey tea.
  5. Add the elderflower, rose and hibiscus syrup, lemon juice and egg white to the shaker. Do not add ice yet.
  6. Dry shake vigorously for 2 to 3 minutes to emulsify the egg white.
  7. Once the mixture is light and frothy, add 3 to 4 ice cubes and shake again.
  8. Strain into a lowball glass.
  9. Thread a cocktail stick back and forth through a cucumber ribbon to create the garnish, then serve.

Tips

To make the elderflower, rose and hibiscus syrup, combine elderflower syrup or cordial with equal parts rose petals and hibiscus petals and 100ml hot water in a pan. Simmer until slightly reduced.

For the vegan version, emulsify the aquafaba before adding it to the other ingredients. Follow the recipe up to the point where you strain the infusion into the shaker, then add 25ml aquafaba and dry shake on its own until white and foamy. You can then add the remaining ingredients, ice and continue as described.