Tattu Twinkle Recipe
A deliciously effervescent number, the perfect celebratory centrepiece and ideal for 'a toast to the good times.' lemon and elderflower
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Ingredients
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Sparkling Lemon-Elderflower Cocktail
Pre-batched Mixer (optional — serves same number if making pitcher)
Method
Sparkling Lemon-Elderflower Cocktail
- 1
Chill glassware and ingredients
Place Champagne flutes or coupe glasses in the refrigerator or freezer for at least 15 minutes. Ensure the sparkling wine and elderflower liqueur are well chilled before assembling.
- 2
Prepare lemon juice and simple syrup
Juice fresh lemons until you have 3/4 cup (about 4–5 lemons depending on size). If you haven't made simple syrup, combine equal parts granulated sugar and water, heat until sugar dissolves, cool completely, and chill.
- 3
Optional: Pre-batch mixer (makes service faster)
In a pitcher, combine the chilled elderflower liqueur (6 tbs), fresh lemon juice (3/4 cup) and chilled simple syrup (1/4 cup). Stir gently to combine. If you prefer a slightly less alcoholic or more fizzy drink, add 1 cup cold sparkling water or club soda to this pitcher and stir gently. Keep the pitcher chilled over ice or in the refrigerator until ready to serve.
- 4
Assemble each cocktail
If serving individually, place one or two ice cubes in a rocks glass for pre-batched or cocktail-on-ice service; for a celebratory flute serve without ice. For each serving (makes 12 flutes from quantities given): add 1 tablespoon (approx. 0.5 fl oz) elderflower liqueur and 1 tablespoon (approx. 0.5 fl oz) lemon juice into the chilled flute (or pour appropriate measure from the pitcher: about 1.5 tablespoons of mixer per flute). If using ice/glass style with ice, adjust volumes slightly so the final fill is about 3/4 full of sparkling wine.
- 5
Top with sparkling wine
Slowly pour chilled Champagne or sparkling wine into the glass to preserve bubbles, filling until just shy of the rim (about 4–5 fl oz per flute). If you pre-batched with sparkling water, pour more slowly and taste-check for balance.
- 6
Finish and garnish
Using a twist of lemon peel or thin lemon wheel, express the oils over the glass by pinching the twist, then drop it in as garnish. If using, add a tiny pinch (about 1/8–1/4 tsp) of edible glitter to the surface for a shimmering effect and float one small edible flower or tiny elderflower sprig on top. Serve immediately and advise guests to give the glass a gentle swirl so the elderflower and lemon distribute.
- 7