Elderflower Cordial

They’re here!!! Pick ‘em pretty little flowers quick and make a batch of liquid summer before they’re gone…


What you need: 

30 Crowns of Elderflowers 

2 Lemons (or get creative and experiment with lime, grapefruit, yuzu or whatever trendy citrus you can get your hands on, or get all virtuous and replace with six tablespoons of local cider vinegar instead- crazy!)

1kg Caster Sugar 

100g Citric Acid (most large chemists stock this) 

2 Ltrs Water 


What to do: 

Add the water and sugar into a large pan and bring to the boil. Stir regularly until the sugar has dissolved then turn off the heat. 

Into a large mixing bowl separate the smaller elderflower crowns from each other removing as much of the stalk as possible, have a check for any creepy crawlies but do not wash as you will wash away the pollen that is responsible for the wonderful fragrant flavour of the cordial. 

Using a potato peeler, remove the rind from the lemons and add to the elderflowers. Slice the peeled lemons into discs and place in the bowl. 

With a ladle, spoon the sugar and water mixture over the flowers and lemon. Add the citric acid and stir until dissolved. 

Cover the bowl with a large plate or tea towel and leave for two to three days stirring once or twice a day. 

Next strain the mixture through muslin or a tea towel and funnel into bottles. 

These bottles can be stored in the fridge for a couple of weeks or in the freezer longer… 


Ways to drink: 

This cordial is delicous with still or sparkling water. I like mine with lots of ice, a slice or lemon and a couple of sprigs of mint. For special occasions try topping with Champagne. 

 For a Trevelgue Collins:

Add 50ml Tarquin’s Cornish Gin to a glass of ice. Squeeze the juice of a quarter of a lemon over the top. Add 25ml of your very own elderflower cordial and top with sparkling water. Stir and garnish with a sprig of mint. The perfect treat for a summer’s evening. 


Cocktails at Gilmore’s

Summer is here and its time for cocktail sipping. I’ve recently worked on the cocktail list for Gilmore’s in Newquay, take a look below at some of the beautiful offerings on the menu then get down there and drink them!  



#WineMemories- Post Exam Sipping at The Tate Modern

Where else could you take in a panoramic view across London and enjoy a reasonably priced, yet delicious glass of wine? Well, I don’t know anywhere better then the Tate Modern members’ room. In close proximity to the Puddleduck centre, it’s the perfect place for a post WSET exam celebration/commiseration drink (there have been both!!!). 

The wine list in the members’ room consists of a small but perfectly formed selection from the restaurants full list, curated by the Tate’s Head Head Sommelier and Wine Buyer, Hamish Anderson. take a look here: http://www.tate.org.uk/visit/tate-wine-list.






#BestBottle- Livio Felluga, Sharis

Livio Felluga’s labels are almost as enchanting as his wines, but not quite. This wine, Sharis is one of my favourites- an intense yet elegant blend of Chardonnay and Friulian speciality, Ribolla Gialla. http://www.liviofelluga.com/?lang=en&section=vini&id=8. Find it on the wine list at Jamie Oliver’s Fifteen Cornwall https://www.fifteencornwall.co.uk/menus/sample-wine-list/.


Scottish Drinking

A trio of drinks picks from a recent trip to Scotland:

To start it’s a William’s Bros. Brewing Co. double act: Birds and Bees, a golden ale infused with lemon and elderflower (http://www.williamsbrosbrew.com/beerboard/bottles/birds-bees), sampled at The Dogs, Edinburgh (http://www.thedogsonline.co.uk) and their delicious brewed Ginger Beer, served with lots of fresh lime at Mono, Glasgow (http://www.monocafebar.com).

Finally the unmistakably sickly sweet taste of Iron Bru finishes my line-up. Every time I cross the border someone tells me it will cure a hangover, I’m not convinced. Think I’ll stick to plenty of water and salty crisps.


Using Format