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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
Total Time10 minutes
Course: Drinks
Author: the communal feast


  • 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


  • 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.


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.