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Elderflower Fizz: A Valentine's Day Champagne Cocktail with Raspberries.
By: Maren Swanson • February 9th, 2017
Valentine’s Day is quickly approaching and I couldn’t be more excited! I’m technically a newlywed until mid March, so I’m still soaking up as much wedding romance as I can. It’s become a Valentine’s Day tradition in our home for my husband to cook for me, and with him in charge of the food, it’s up to me to plan our V-Day cocktails.
I like to lean towards pink, and oftentimes bubbles – they’re sooo Valentines Day. And of course, I love to use fruits and flowers because they all add to the love-themed celebration.
My first Valentine’s Day cocktail for you is my Elderflower Fizz. This drink combines gin, elderflower liqueur, lemon, raspberry-thyme simple syrup and Champagne. Take one sip of my new pink drink and you’ll fall in love…
The raspberry-thyme simple syrup only takes four ingredients: raspberries, thyme, sugar and water. I took the leftover raspberries from my pint, then brushed them with lemon juice and rolled them in granulated sugar to create a clever garnish and delicious treat.
Elderflower liqueur is made from the flowers of the European elderberry and adds a subtle sweetness to the flavor profile of the drink. I used this bottle of Cote Jolie Elderflower liqueur (it has a great "art deco" style label) for this cocktail recipe, but St. Germain is a popular brand that would work just as well.
The “fizz” part of my Elderflower cocktail comes from the Champagne. If you don’t have actual Champagne laying around then opt for some affordable “blanc de blanc” sparkling wine or prosecco to add some fruity fizz to your drink. Trader Joe’s has a Blanc de Blanc sparkling wine that sales for only $5.99.
raspberries brushed with lemon juice and rolled in white granulated sugar
*Raspberry-Thyme Simple Syrup:
3 sprigs of fresh thyme
2/3 cup sugar
2/3 cup water
Bring a 1/2 cup of water and a 1/2 cup of sugar, plus muddled raspberries and thyme to a boil and stir until sugar dissolves. Let cool and strain before use. Refrigerate simple syrup for up to a week in an airtight container.
Add all ingredients (except Champagne) into a cocktail shaker. Secure shaker top and shake until tin turns frosty cold. Strain liquid into a coupe glass and top with Champagne, sparkling wine or Prosecco. Garnish with sugared rasperries and a fresh thyme sprig.