Ingredients
| 45ml Conceito White Port | |
| 30ml lemongrass & elderflower syrup (see recipe) | |
| East Imperial Burma tonic | |
| candied ginger, to garnish | |
| LEMONGRASS & ELDERFLOWER SYRUP - makes appox. 750 ml / preparation 1 hr & 24 hrs steeping | |
| 2 sticks lemongrass, peeled | |
| 5-8 elderflower blossoms | |
| 2 cups white sugar | |
| zest of 2 lemons | |
| 2 teaspoons citric acid |
View the recipe collection here
Instructions
| 1. | Add the white port ad the lemongrass and elderflower syrup to a tall glass filled with ice (we use a single ice spear). |
| 2. | Top with tonic and a skewer of candied ginger to garnish. |
| 3. | LEMONGRASS & ELDERFLOWER SYRUP |
| 4. | Loosen the lemongrass to bring out its natural oils by hitting it with a muddler or similar tool. |
| 5. | Rinse the elderflower blossoms and remove stems and leaves. |
| 6. | Dissolve the sugar in 2 cups water in a medium saucepan on a low heat, and add the lemongrass, elderflowers and lemon zest. |
| 7. | Remove from the heat, cover and leave to steep for 24 hours. |
| 8. | Strain using cheesecloth and add the citric acid. |
| 9. | Bottle and date the syrup. Keeps refrigerated for up to 2 months. |
Food by Carlo Buenaventura / Drinks by Matthew Venables / Photography Manja Wachsmuth
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