Ginger Flower Recipe
HOUSE INFUSED GINGER VODKA, ELDERFLOWER, LIME, CHAMPAGNE
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with GINGER FLOWER
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ginger-Infused Vodka (house infusion)
Cocktail (per 6 servings batch)
Method
Ginger-Infused Vodka (make ahead, yields ~2 cups)
Let the mixture steep at room temperature for 24 hours. Taste after 12 hours; infusion strength increases with time. For a bright, spicy ginger note, 24–36 hours is recommended. For milder flavor, 12 hours; for very strong ginger, up to 48 hours.
When the infusion reaches desired intensity, strain vodka through a fine mesh sieve lined with cheesecloth into a clean bottle to remove solids. If you want a slightly smoother, sweeter finish, stir in up to 2 tablespoons simple syrup to the strained vodka, then taste and adjust. Refrigerate or store at room temperature; use within 3 months for best flavor.
Make the Ginger Flower cocktail (serves 6)
Chill glassware: place 6 coupe or flute glasses in the refrigerator or freezer for 10–15 minutes while you prepare the cocktail components.
Combine base ingredients: in a large cocktail shaker or mixing jug, add 1 cup ginger-infused vodka, 3/4 cup elderflower liqueur, 3/4 cup fresh lime juice, and 2 tablespoons simple syrup. Add 2 cups ice.
Shake and dilute: secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and the mixture is well chilled. If using a mixing jug, stir briskly for 15–20 seconds.
Strain into glasses: divide the shaken mixture evenly among the 6 chilled glasses, pouring to fill each about two-thirds full (approximately 1/4 cup each). Use a fine strainer if desired to keep drink clear.
Top with Champagne: gently float or top each glass with approximately 1/3 cup (about 1.5 to 2 ounces) chilled Champagne or dry sparkling wine. Pour slowly to preserve bubbles and avoid overflow.
Garnish and serve: garnish each cocktail with a lime wheel or twist on the rim and a piece of candied ginger or a thin ribbon of fresh ginger perched on the glass. Serve immediately while sparkling and cold.
Adjustments and tasting notes: taste one glass before garnishing all—if you prefer sweeter, stir in a little extra simple syrup (1/2 teaspoon per glass). If you want more effervescence, add Champagne just before serving.