Put them together -- English elderflower and Venetian prosecco -- and you've got the perfect fun-to-gather, easy-to-make elderflower cocktail.
Yes, Venice and England. Sounds a bit like Cameron Peters Fine Lighting! Why? Because Venice (now all that part of the Veneto between Murano and Treviso) is the spiritual heart of fine lighting, thanks to the many important makers there. But also because Venice is important to us, as the extensive curated Venice bibliography in our Amazon bookshop testifies. In fact, one of the reasons for creating Cameron Peters in the first place was to increase the market for Murano glass lighting -- to do our bit to further Venice's market for something other than tourism.
Judith’s Prosecco and Elderflower Cocktail/Spritzer
- 2 parts Prosecco
- 2 parts Soda Water
- 1 part Elderflower Cordial
- Ice and a slice
Chuck in a bit of fresh mint if you fancy it.
(Cocktails just don’t get simpler than this!)
To make the elderflower Cordial:
- 30 full heads of elderflower, picked at the end of a sunny day. (Pick the creamy coloured ones, not the white ones which are older and will have lost their flavour)
- 1.8ks sugar
- 1.2 litres water
- 2 lemons
- 75gms citric acid (available from most supermarkets’ Home Brew section)
Keep the elderflower heads in a large food bag.
Dissolve the sugar in a large pan, bringing it to the boil.
Pare the zest from the lemons, add to the flower heads.
Slice the lemons and add to the hot syrup, add the flower heads and lemon zest, then mix in the citric acid.
Stir, cover with a cloth, leave for 24 hours. (When you come down in the morning you will be hit by the wonderful aroma of elderflower).
Strain through a sieve and muslin cloth (or J-cloth rinsed in boiling water).
Pour into thoroughly cleaned bottles (glass or plastic – try not quite filling them and freezing them until needed.)
You should probably use them within 4-6 weeks.
By the way, if you don't already know about Mark and his Real Wine Company, take this as a personal recommendation! You may not have a good local wine merchant who knows what you like. In which case, try Mark and see if your taste matches his. One of the "UK's Top Ten Independents" according to the Daily Telegraph, he is able to buy fascinating, characterful wines that are not made in the huge quantities required by supermarkets.
Now for the offer!!!!
For thirteen bottles of Sacchetto's Prosecco Colli Trevigiani frizzante for the price of twelve, click here!
Finally, a word about this prosecco. There has been a huge rise in the awareness of prosecco over the past few years, and in the quantity being sold. Almost all of it is spumante, i.e. fizzy enough to be a substitute for champagne, crémant, cava &c. Like them, prosecco spumante has a foil-covered cork that is held in place by a twist of wire.
So much of it is so boring, or not prosecco at all, that the Italian government has appointed a "special monitoring agent" based in Treviso, to be joined by others, who are going to make surprise visits to ensure that the real thing is being sold in bars and restaurants. Fines for ripping customers off with substitutes can be as high as €20,000. See the full story here.
The prosecco grape does not only make such fizzy wines. There is prosecco spento, for example, which is flat, sold loose in Venice, and the only white wine which, in my experience, tastes fine at room temperature.
But this offer, and this recipe, are for a frizzante. This has much less sparkle, giving it two advantages. First, you can drink it throughout a Venetian meal, at wonderful places like the larger-then-life Lele's Trattoria Busa alle Torre on Murano. Because the bottles contain so much less gas, the corks don't need to be held in by wire -- string will do.
The other is that the governement levies less duty on frizzante wines than it does on champagne-type wines.
Now do you see why this offer is so good?!