Flower Power Sour
With thanks to Jack of Scottish Mixology for this recipe. A floral and fresh cocktail.
You will want to do the prep for this drink first.
Make some strong earl grey tea
Combine the Highland Boundary Birch and Elderflower spirit, raspberry gin, raspberries and blueberries. Muddle together until a purée. Cover and let steep for about 10 minutes.
Strain your mixture into your cocktail shaker using a sieve and add your tea. Make sure the mixture is cool before continuing otherwise you risk cooking the egg whites.
Add the rose, hibiscus and elderflower syrup, lemon juice and egg whites. Do not add ice yet.
Shake vigorously for around 2-3 minutes to ensure emulsification of the egg whites.
Once happy egg whites are combined (lighter and frothier mixture), add 3-4 ice cubes and shake again.
Using a strainer, pour into a lowball glass.
Take a cocktail stick and weave the cucumber ribbon back and forth through it to create the garnish.
*to make the rose, hibiscus and elderflower syrup, in a pot combine elderflower syrup or cordial with equal parts rose and hibiscus petals and 100ml hot water. Simmer until slightly reduced.
**if you do not wish to use egg whites, there is a vegan alternative - aquafaba. If you opt for this route, you need to emulsify the aquafaba before you combine it with any other ingredients. To do this, follow the recipe until the point you sieve your mixture into the shaker. At this point, add 25ml aquafaba and shake on its own vigorously until white and foamy. You can then add ice and continue the recipe as described.
- 25ml Highland Boundary Birch & Elderflower Wild Scottish Spirit
- 25ml Raspberry gin
- 15ml Elderflower, Rose & Hibiscus Syrup*
- 15ml Earl Grey tea
- 5 fresh raspberries
- 5 fresh blueberries
- 10ml lemon juice (or slightly more depending on how ripe and tart your berries are)
- 1 cucumber ribbon for garnish
- 1 Egg whites**