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I realised that elderflower actually pairs rather well with ginger beer when I had them together in my first mocktail at Le Bab the other week. It is not necessary, but I got the idea to put elderflower heads if there are any left in the hedgerows from the introduction to the elderflower cordial recipe I used from A Modern Way To Eat. It essentially tastes like an English summer in a bottle, is so easy to make, and I honestly have no idea why I’ve never made it before. I’m on something of a cordial kick at the moment; I also have a bottle of this rhubarb cordial in the fridge that is also rather wonderful mixed with soda water.
A few notes on my ingredients, essentially what you’ll need to make two cocktails aside from a bottle of either homemade or shop brought elderflower cordial. I prefer a not too sweet ginger beer for cocktail making (I always buy Fentimans, but Fevertree is also great), but you’ll especially need one here to offset the sweetness of the cordial. Not pictured, I mix it with a little soda water to help with this. For for booze aspect, you may remember last summer I made Boozy Gin & Tonic Jellies with Blueberries, and I used Rock and Rose Gin from Dunnet Bay Distillers in Scotland? They now make a lovely and botanical (much more interesting than your standard) vodka called Holy Grass Vodka, and they were kind enough to send me a bottle, which is what I currently have going on my bar table right now. This recipe makes 2 drinks.
Speaking of Rock and Rose Gin, I want to get through my bottle of Holy Grass Vodka this summer as I want my other candle stick. When I got to the end of the gin it felt such a shame to throw away such a nice pottery bottle, so I found home for it as a candle stick on the kitchen table. Soon, I’ll have a pair!
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*