White currants have a tart but delicate flavour that pairs brilliantly with the taste of elderflower. We paired ours with a bottle of St-Germain, an absolutely delicious elderflower liqueur from France, but if you'd prefer a virgin sipper, try adding elderflower soda in place of both the liqueur and the mineral water.
Servings: 6 to 8 cocktails
2 cups (1 pint) white currants, stems removed
1/4 cup water
1 1/2 cups sugar
6-8 ounces St-Germain liqueur
1-2 bottles sparkling mineral water
Mint leaves for garnish
Rinse currants and combine with water and sugar in a small saucepan. Bring to a simmer and cook until currants give up their liquid and wilt – about 10 minutes. Push currant mixture through a fine mesh strainer set over a bowl, pressing on solid to separate all of the liquid from the pulp. Discard solids and cool remaining white currant essence.
Measure 3 tablespoons of white currant essence into the bottom of a tall glass. Add 1 ounce St-Germain liqueur and stir gently. Fill glass with sparkling water and ice. Repeat to make one drink per person. (Leftover currant essence can be stored in an airtight container in the refrigerator for five days.)
Garnish with fresh mint leave and a few extra berries.