An alpine-inspired spring cocktail

An alpine-inspired spring cocktail

Spring is in its prime right now in the mountains. The landscape is picture-perfect with white peaks rising above lush green pastures bursting with a colourful array of wild flowers. One such flower in full bloom is the elderflower bush.

An interview with Bramble and Haute chef, Jacob Dearie

With floral flavours up there with some of 2018’s biggest food trends, we thought we’d share our recipe for an elderflower and pear champagne cocktail to kick start your weekend festivities.

Ingredients

1 pear, halved and sliced finely;

1 Tablespoon elderflower syrup;

2 Tablespoon of fresh pressed pear juice (we use local Valaisan pear juice);

Chilled Veuve Clicquot champagne, to top;

Fresh elderflower, for decoration.

Equipment

Champagne flute;

Teaspoon.

Method

1. Add the elderflower syrup to the champagne flute, if you like your cocktails sweet add a little extra elderflower syrup at this stage.
2. Hold the teaspoon against the side of the glass and slowly pour the pear juice over the spoon so that it runs down the side of the glass and sits on top of the syrup.
3. Add the champagne using the same method.
4. Add one slice of pear to the glass and either sit the fresh elderflowers on the side of the glass or sitting on the surface of the cocktail.
5. Stir before drinking.

#VACAYYOURWAY with a tailored holiday at Bramble Ski

Happy weekend everyone, and enjoy!

1^st June 2018