Elderflower Apéritif
Photography 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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.