This cocktail from Cliodhna Prendergast is a take on the classic G&T, using a sweet syrup made from these delicate flowers. The recipe for the syrup is below, but you could substitute elderflower cordial for a delicious alternative.
1 shot Bertha’s Revenge Gin
1 shot Meadowsweet syrup (or elderflower cordial)
Juice of ½ a lemon
150ml tonic water
For the syrup
Zest of a lemon to taste
Equal parts liquid and sugar; we recommend 16 oz sugar to 16 floz water
½ tsp citric acid (optional, helps the cordial stay fresh for longer)
"Of all the gin joints in town she walks into mine."
Making the Meadowsweet syrup
Gather lots of meadowsweet flower heads and soak them in boiling water with a few slices of lemon. Allow to soak for 24 hours, then drain through muslin, saving the liquid and discarding the flowers once strained.
Measure equal amounts of sugar to liquid.
Bring to the boil, stirring until the sugar is dissolved.
Add the lemon zest and the citric acid, bring back to the boil and simmer for about 4 minutes.
Pour into sterilized bottles with good caps.
Mixing your drink
Mix the gin, syrup and lemon juice in a cocktail shaker with lots of ice and shake well.
Pour into a glass and top off with tonic, serve with more ice.
Recipe and food photography by Cliodhna Prendergast
Quote Casablanca, 1942