Hopefully this is the right place for this. The mead topic seems to have stayed pretty mead-focused so I decided to come over here.
Anyway, my sister gifted me a bottle of elderflower syrup for cocktails. I’m still very much a booze novice. Any suggestions for how to put it to the best use?
I think gin drinks are a pretty easy go-to to recommend. Broadly speaking thinking about just the overall notes of it that you like will lead you to what kind of cocktails you would might want to make. Looking online here’s some thoughts of the flavor combinations:
What compliments elderflower?
The lightly sweet nuances of elderflower blend well with many other natural fruit flavors and botanicals, including honey, pear, blackberry, strawberry, grapefruit, orange, lime, passionfruit, ginger, and even herbal flavors like rosemary, basil, and lemongrass.
What kind of drinks do you typically gravitate towards? Do you like punchier flavorsome drinks or something that’s more refreshing and light? Maybe something more juice/fruit forward? etc.
There’s a few cocktail recs in here and in here. Though i can also find recipe suggestions in drink centric sites, here’s one random one:
I just had some lovely elderflower hard cider from Tieton cider works. Though turning a hard cider lower ABV might be more of a summer thing.
Gin and elderflower work well together. I love Empress Gin or Botanist with Fever Tree Elderflower Tonic.
Also, elderflower lemonade is delicious. Not a cocktail, but delicious
Edit:
@Grey_Devil
Have something delicious
This indeed is the best place to share your drink and food experiences!
Thank you on your post. Cheers!
Why didn’t I think of that?!
still trying to figure out a way to air fry ice.
Pfft, been doing this for years…
Question.
To save a step should I have the cooked pasta in the water when I freeze it?
Wouldn’t you end up with dry ice?
oh, yeah. good point.
maybe i should marinate the ice first…
Brine it, that’s the best way
Dry brine the ice and discard the water that comes out.
Remember, brined water has a lower freezing level.
Interesting… For myself, it depends on the food I’m putting it on… I like Cholula for many things (eggs, tacos, etc)… but for ramen I tend to use Sri Racha. Also, I have an subscription to the Pizza John hot sauce, which is pretty good - a sort of vinegary, slightly hot sauce…
