Elderflower Apéritif
Photography by Vanessa Wu.
Enjoy this refreshing drink with friends at cocktail hour as the sun goes down. Serve it on the rocks, chilled on its own, or as a long drink with soda or Champagne and a dash of mint.
INGREDIENTS
400 ml elderflower syrup
100 ml vodka
750 ml white or rosé wine
40 grams sugar (Chardonnay or Pinot Gris)
METHOD
Combine all the ingredients in a large bowl and stir until the sugar has dissolved.
Decant into 1 large bottle or several smaller bottles. Seal and leave for 2 days, shaking several times a day. Cloudy sediment may gather toward the bottom, this is normal.
Serve chilled on its own with fresh mint, on ice or split 1/3–2/3 with soda or Champagne, mint and a thin slice of lemon.
It will keep for 4 – 6 weeks. Shake the bottle before use, and refrigerate once opened. Makes 1250 ml
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!