SERVE WITH FLOR DE MAGDA
SERVES 1 / PREPARATION 5 MINUTES
45ml Conceito White Port 30ml lemongrass & elderflower syrup
(see recipe)
East Imperial Burma tonic candied ginger, to garnish
Add the white port and the lemongrass and elderflower syrup to a tall glass filled with ice (we use one single ice spear). Top up with tonic and a skewer of candied ginger to garnish.
LEMONGRASS & ELDERFLOWER SYRUP MAKES APPROX. 750ML / PREPARATION 1 HOUR PLUS 24 HOURS STEEPING
2 sticks lemongrass, peeled 5-8 elderflower blossoms 2 cups white sugar zest of 2 lemons 2 teaspoons citric acid
Loosen the lemongrass to bring out its natural oils by hitting it with a muddler or similar tool. Rinse the elderflower blossoms and remove stems and leaves. Dissolve the sugar in 2 cups water in a medium saucepan on a low heat, and add the lemongrass, elderflowers and lemon zest. Remove from the heat, cover and leave to steep for 24 hours. Strain using cheesecloth and add the citric acid. Bottle and date the syrup. Keeps refrigerated for up to 2 months.
THE BEST WAY TO START A BAR MAGDA VISIT IS WITH A COCKTAIL THAT PIQUES YOUR INTEREST.