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Gooseberry gin and Elderflower fizz
Cocktails,  Home Distilling,  Infused Gins,  Recipes

3 Gooseberry Gin & Elderflower Cocktails

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The Taste of Early Summer in a Glass

 

Nature is so clever at pairing flavours together and letting them conveniently ripen at the same time. Gooseberries and elderflower do just that, ripening in early summer while the garden and countryside is still fresh light green, before the dusty days of summer.

Homemade gooseberry gin and homemade elderflower syrup form the basis of these 3 gooseberry gin & elderflower cocktails, combining the delicate flavour of elderflower with the freshness of gooseberry. Try them. It’s easier than you think to make. And rewarding to sit back and sip your own concoctions.

I make my own elderflower syrup (find out how here) and grow my own gooseberries to make gooseberry gin. 

 

 

Gooseberry and Elderflower Fizz

 

Gooseberry gin and Elderflower fizz
Gooseberry & Elderflower Fizz

 

Gin fizzes are so versatile, easy and fun to create. You can make something quite elegant and light with only a couple of ingredients. They are a great starting point for those of you who are not familiar with making cocktails – yet!

Here, I’ve used my 2 signature ingredients, combining homemade gooseberry infused gin with elderflower pressé. I bought the pressé but it is just as easy to make your own by adding a little homemade elderflower syrup to sparkling water. You can always substitute the pressé for prosecco and bump up the alcohol content of your fizz.

 

Glass:

Highball or champagne flute

 

Ingredients:

60 ml / 2 oz of your homemade gooseberry gin

 

Instructions:

Pour the gin into a chilled glass.

Top with elderflower pressé.

 

Garnish: fresh elderflowers

 

 

 

Periscope

 

Periscope cocktail

 

Now for a slightly more complex cocktail. This one combines gooseberry and elderflower with fresh zesty citrus and is one of my all-time favourite cocktails. Created by Matt Gee at the Milk & Honey bar in New York.

The original recipe calls for London Dry Gin but I think this combination is more fun and evocative of warm sunny summer days. Lemony silky smooth.

 

Glass:

Martini

 

Ingredients:

45 ml / 1.5 oz homemade gooseberry gin

30 ml / 1 oz homemade elderflower syrup or St. Germain liqueur

5 ml / 1 bar spoon freshly squeezed lemon juice

5 ml / 1 bar spoon freshly squeezed lime juice

15 ml / .5 oz pasteurised egg white

 

Instructions:

Shake ALL the ingredients with ice in a shaker.

Normally you would dry shake a mixture containing egg white first but in this instance, you are not trying to create a head of foam but create a silky texture.

Fine strain into a martini glass.

Garnish: lemon and lime zest

 

 

 

Gooseberry Pie

 

Gooseberry pie cocktail

 

My original recipe. I have a thing for creating cocktails based on the flavours of my favourite desserts. In a previous post, I created a Lemon Meringue Pie cocktail.

Of course, it isn’t really a pie. But I can dream.

 

Glass:

Coupe

 

Ingredients for the ‘pie filling’:

60 ml / 2 oz homemade gooseberry gin

22.5 ml / .75 oz freshly squeezed lemon juice

15 ml / .25 oz simple syrup

 

Instructions:

Shake in a shaker with ice.

Fine strain into the coupe glass.

 

Tip: Don’t be put off by the thought of making a cocktail foam. They are quite simple to make and add a nuance of flavour to the mix. A ‘foam’ is just a fluffy head of protein. Doesn’t sound very appetising, does it? And if you didn’t flavour the egg white it would make your cocktail smell and taste unappetisingly eggy. But by adding a small amount of flavoured syrup or liqueur to the egg white you create a cocktail that has layers of complexity.

 
Ingredients for the ‘pie crust’:

This is essentially an elderflower foam.

30 ml / 1 oz pasteurised egg white

7.5 ml / 1 and a half bar spoons homemade elderflower syrup or St Germain liqueur

 

Instructions:

Dry shake in a chilled cocktail shaker to emulsify the egg white and create a frothy foam.

Or just cheat by using a mini electric whisk.

Pour the elderflower foam over the gooseberry filling to put the ‘crust’ on the gooseberry pie.

Garnish: fresh or dried elderflowers

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