I discovered about 18 months ago that elderflower and coconut is a somewhat surprising match made in heaven. The very English elderflower and tropical coconut is fusion at its best and absurdly delicious. I’ve used the elderflower and coconut pairing to make an English, with a tropical twist gin martini. Perfect for hot summer days and those not so hot days when you long for a tropical beach.
The more you chill a drink the more flavour you need so there is a generous amount of both syrups in this, so I’ve offset the sweetness with a generous squeeze of lime.
As well as the ritual of making a cocktail (although you can mix this in advance) I do love a martini out of a classic martini glass, there is something so special and elegant about them, but for a party I’d probably serve this in wineglasses and add some soda water to make longer drinks.
for more martinis why not try
- My cucumber mint martini
- My gin and melon slushie
- My Christmas Gin & Appletiser
- Top tips for the Perfect Gin & Tonic
Recipe: Elderflower & Coconut Gin Martini
- 100 ml Gordon's gin - from the freezer
- 15 ml coconut syrup
- 15 ml elderflower cordial
- Juice 1/2 lime
- Extra slice of lime to serve
- Crushed ice
- Pop the gin in the fridge the night before to chill
- Mix the gin, coconut syrup, elderflower cordial and lime juice together, adding a little more lime juice if needed.
- Crush some ice either by whizzing ice in a power blender or putting into a plastic bag and bashing with a rolling pin.
- Divide the ice between two martini glasses and pour the gin mixture over.
- Serve immediately with a slice of lime and enjoy elegantly
For more cocktail inspiration you might like
- My gin & melon slushie
- My Christmas martinis
- My elderflower and ginger wine cocktail
- Margot’s no problemo spiced mojito
- Bintu’s Pimms and lemonade
- Katherine’s cucumber gin & tonic
- Sarah’s spiced mojito
- Jeanne’s very berry G&Ts
Fuss Free Flavours encourages you to drink mindfully. For advice on sensible enjoyment of alcohol please visit Drinkaware.
Recipe commissioned by The Bar.