Last year we made two batches of elderflower champagne. The one we made at home in Sunniside work superbly. The batch made in London failed to ferment. I never really got to the bottom of why the same recipe would not work at our London home. I was however left with 24 bottles of an unfermented elderflower juice which I have used as a cordial instead. And then I discovered an interesting recipe for an elderflower cordial cocktail, in "Seaweed and eat it" by Fiona Houston and Xa Milne and decided to give it a go:
30ml elderflower cordial
30ml dry Vermouth
Combine the ingredients together in a cocktail maker with some ice cubes. Shake and pour into a glass. Then enjoy.