A refreshing spin on a gin sour. This cocktail features Empress 1908 gin, freshly squeezed grapefruit juice, St-Germain Elderflower liquor, a homemade butterfly pea syrup and is finished with a frothy egg white foam.

With Spring approaching, it just feels right to be enjoying something that’s floral, light and bright and of course has to have an eye-catching colour. The whole thing just POPS! and give us all the gin-spo we need right now.

Whenever we make a cocktail, it’s always great to stick to pairings you know work well together. Like this blue gin, made with grapefruit rinds, elderflower and butterfly pea flowers which is where the blue comes from so naturally we’re just playing with what’s already used in the gin. Of course gin is typically made from flowers so sticking to floral notes helps ensure we’re going to be left with a great tasting cocktail.

BUTTERFLY PEA SYRUP

You see it in the colour of this gin and you may have seen those blue lattes, but where can you buy the actual dried flowers? Well stores here in Ottawa don’t typically carry this sort of thing so we turn to our online mega store aka Amazon. Suncore foods has tons of different flavours just like the Butterfly pea, they also post a lot of great recipes and inspiration on their social media account- def worth checking out.

For similar cocktails check out our recipe for an Empress 75!

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

1908 Elderflower sour

A refreshing spin on a gin sour. This cocktail features Empress 1908 gin, freshly squeezed grapefruit juice, St-Germain Elderflower liquor, a homemade butterfly pea syrup and is finished with a frothy egg white foam.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Drinks

Author: the communal feast

Ingredients

• per single serve
• 1 1/2 oz Empress 1908 Gin
• 1/2 oz St-Germain Elderflower liquor
• 2 oz grapefruit juice freshly squeezed preferred
• 1 oz butterfly pea simple syrup see notes
• 2 oz egg white
• ice

Instructions

• To a cocktail shaker: add gin, elderflower liquor, grapefruit juice, syrup and egg white. Fill with ice and shake for 1 minute. Double strain into a tall coupe like glass.
• Serve with dried flowers and grapefruit garnish.

Notes

Butterfly pea syrup: Bring equal parts water and sugar (1 cup) to a boil. Reduce to simmer 10 minutes and stir in 2 TBS dried butterfly pea flowers. Transfer to a glass jar and keep refrigerated up to 1 week.