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

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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.
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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