Elderflower Champagne Cocktail Food

ELDERFLOWER CHAMPAGNE

Steps:

• Read our guides on how to clean brewing equipment and home brewing safety tips before you get started. Fully dissolve the sugar in 4l just-boiled water in a fermenting bucket. Add 6l cold water.
• Shake any bugs loose from the elderflower, then strip the florets from the heads with a fork. Let the sugar water cool to 20C and stir in the lemon zest, juice, flowers and yeast. Cover, and leave to ferment out of direct sunlight for six days. If your bucket doesn't have an airlock lid, gently rest the lid on top of the bucket.
• Strain through boiled or sanitised muslin into the second sanitised bucket, leaving the sediment behind. Leave it to sit for a couple of hours for any last pollen or sediment to settle.
• Siphon into sanitised wine or fizzy drink bottles and seal. Leave for five days in a cool dark place. Check the carbonation by lightly opening the lids to vent excess CO2. Keep in fridge if notably vigorous. If you drop the sugar to 1.6kg, it shouldn't finish above 8% abv, at 2kg, 10%. Champagne yeast is tolerant up to at least 15%.

ELDERFLOWER & CHAMPAGNE COCKTAIL

Steps:

• Pour the elderflower cordial into a champagne flute.
• Add the gin, lychee juice and a few dashes of lemon bitters, if you have them.
• Top with chilled champagne.

POMEGRANATE ELDERFLOWER CHAMPAGNE COCKTAIL

Steps:

• In a champagne glass, combine the elderflower liqueur and pomegranate juice. Top with champagne.

ELDERFLOWER CHAMPAGNE

Steps:

• Do not wash the flower, but remove any insects and the thick stalks.
• Place the sugar in a very large bowl and cover with 2 pints of boiling water.
• Stir until the sugar has dissolved.
• Then add 6 pints cold water, the rind and juice of the lemons, the vinegar and flowers.
• Stir well.
• Cover and leave, covered, for 48 hours, stirring occasionally.
• Strain through a fine sieve into clean bottles with screw tops.
• Leave an inch gap at the top of each bottle and screw down well.
• Leave in a cool place to mature. Nice served with ice. Ready to drink in 6 weeks but it tastes better the longer it is left.

HUGO - CHAMPAGNE APERITIF WITH ELDERFLOWER AND MINT

Steps:

• Crush or muddle 4 mint leaves in a champagne or large wine glass.
• Add a small amount of elderflower syrup (about 1-2 teaspoons or 5-10 ml). Be careful not to add too much, otherwise you will end up with an overly sweet aperitif.
• Add the lime juice, champagne (100 ml= 3.38 fluid ounces) and mineral water (150 ml= 5 fluid ounces). Stir well with a cocktail spoon.
• Add more mint leaves and lime slices, and ice as desired.
• Serve with a straw.