LOUISE'S SUMMER SEASONAL DRINKING KIT

Louise has been seeking out her favourite early-Summer seasonal flowers & fruits to create a selection of ingredients for summer cocktails:

🌞 Elderflower tincture
🌼 Linden flower tea (lime flower tea)
🍍 Pineapple weed syrup
🍑 Flat peaches

1. Elderflower Tincture:

This June, elderflower was out in abundance. London parks were full of its scent, especially Peckham Rye Park where Louise & the L.A team went to pick theirs.

We love elderflower cordial and champagne, but this year Louise has extracted the goodness of elderflower and preserved it in a tincture.

Use a few drops daily to boost your immune system, or mix into a cocktail for added floral notes ✨

Method:
1. Gather your elderflower from local hedgerows (late May - mid June is best), or you can purchase ready dried elderflower.
2. If using fresh elderflower, strip the flowers fully from the small stems and dry prior to extraction.
3. Steep 90g of dried flowers in 360ml of highest proof vodka you can find (usually 40% ABV in the U.K.) for 2 weeks.

4. Strain through sieve first, then through muslin before pouring into tincture bottles.

5. Store at room temperature & use within 6 months.

2. Linden/Lime Flower Tea

linden flowers

Another flower with a captivating scent. The linden or lime flower is aromatic and mildly sweet, and makes a soothing cup of tea. Louise finds hers in Victoria Park, London where a line of lime trees border the paths.

Method:

1. The lime tree blooms in late June through July and is easily identified by its 5 petal flowers that hang in clusters. Pick the clusters of flowers by cutting at the stem.

2. Spread the flowers out on a flat, dry surface lined with paper and leave to dry out fully.

3. Store in a cool dry place.

3. Pineapple Weed Syrup

Pineapple weed or wild chamomile thrives in unlikely locations: cracks in the pavement or patchy areas of greenery. Easily identified by its distinct pineapple scent when crushed, and taste when eaten! Louise urban-foraged hers from a meadow patch in Peckham for this pineapple weed syrup recipe.

We love the tropical taste of pineapple weed syrup used as a base in cocktails. Delicious with our L.A Citrus Hops.

Method:

1. Use one cup of rinsed pineapple weed flowers (no leaves) to 2 cups of water & 2/3 of a cup of white sugar.

2. Combine ingredients in a small pan, simmer for 5 minutes stirring frequently.

3. Leave syrup to cool to room temperature before straining through a cheesecloth and transferring to an airtight bottle.

4. Store refrigerated and use within 1 month.

4. L.A Sparkling Rose & Peach Bellini

rose peach bellini

L.A Sparkling English Rose
2 flat peaches
1/2 lemon

Method:
1. Peel and blend/juice the flat peaches, leaving a few slices for garnishing.
2. Top with L.A Sparkling English Rose kombucha
3. Add lemon juice to taste & garnish with peach slices. Enjoy!

We are giving three of Louise's summer drinking kits away on Instagram. For a chance to win, simply...

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