Elderberry Cocktail

Elder has been loved wherever it’s grown. Generally known to help fight colds/flus, but need to take regularly, every 2-3 hours when sick, but known to really cut down in sick time! Make your own so you don’t pay for lots of fillers and fake sugars that cover its tart bite! Grows in the wild easily, but be careful not to eat raw elderberries, can give a stomach ache. Always cook them down or extract with alcohol/solvent and strain.

Simple Elderberry Cordial:

• 2.5 oz dried Elderberries

• 10 oz high quality brandy (the better the brandy, the better your elixir will taste!)

• raw honey, to taste

• Options: cinnamon, sticks, fresh ginger, echinacea

Mix ingredients in pint jar and let sit 2 weeks or longer. Strain, reserving liquid, store in cool, dark place. Take 1/2 to 1 tsp every 2-3 hours at first sign of illness. Best to take frequently. For preventative dose, can use 1 tsp a day.

Here’s a simple elderberry syrup recipe that will keep for a couple of months in your refrigerator. You can dole it out in spoonfuls just like cough medicine, or you can stir it into your morning juice or tea (stick to a dosage of about 1 teaspoon for kids or 1 tablespoon for adults).

Elderberry Syrup Recipe

Ingredients:

• 1 cup fresh or frozen black elderberries (or 3⁄4 cup dried)

• 2 cinnamon sticks

• 1 tablespoon fresh ginger, sliced

• 1 tablespoon dried whole cloves

• 3-1⁄2 cups water

• 1 cup local honey

Directions:

1. Place the elderberries, cinnamon sticks, sliced ginger, whole cloves, and water in a saucepan.

2. Bring the mixture to a boil, then reduce heat and simmer until the liquid is reduced by half, about 45 minutes.

3. Remove the pan from the heat and allow the syrup to cool.

4. Strain out the berries and spices using a fine-meshed sieve or colander and discard.

5. Add the honey to the remaining liquid. Pour the mixture into a pint-sized mason jar.

6. Store your homemade elderberry syrup in the refrigerator, where it should keep for about 2 months.

And now the cocktail:

Mix with alcohol of choice. Start with 1 part shrub to 6 parts gin and adjust to taste. The syrup may also be mixed with sparkling water or used in other cocktails.

Elderberry Vinegar Recipe

Ingredients

• 1 1/8 cups organic dried elderberries

• 2 Tbsp. raw, local honey (or more, for sipping and cocktail mixing)

• 2 cups high quality organic vinegar of choice (white wine, champagne, red wine, etc.)

 Directions

1. Combine all ingredients in a heavy-bottomed, non-reactive pot over low heat.

2. Bring to a simmer, stirring occasionally.

3. Simmer for 10 minutes, stirring occasionally to prevent fruit from sticking and burning.

4. Remove from heat. When cool enough to handle, pour into a glass jar and screw on a lid (if using a metal lid, line with parchment or wax paper to prevent corrosion).

5. Store in a cool, dark place for three weeks.

6. Strain vinegar through a fine mesh strainer lined with a coffee filter or cheesecloth.

7. Using a wooden spoon, press on berries in strainer to extract as much juice as possible.

8. Pour into bottles to store.

Pro Tips

• This vinegar can be made with fresh elderberries instead of dried—just double the quantity of berries, and use a fork to lightly mash them before you put them in the pot to simmer with the other ingredients.

• For gift giving, pour strained vinegar into pretty bottles and drop in a few whole berries for garnish.

• In perfectly cool, dark conditions, elderberry vinegar can keep several months and up to a year. However, you need to be vigilant about watching for any signs of spoilage. We keep homemade, well-labeled vinegars in our basement “beer fridge” to ensure they stay good until the last drop.

Elderberry Rooty Syrup Recipe

Ingredients

• 3 cups cold water

• 3/4 cup organic elderberries

• 1/4 cup organic schisandra berries

• 1/4 cup organic eleuthero root

• 1/4 cup organic echinacea purpurea root

• 1 organic sweet cinnamon stick

• 3/4 cup raw, local honey

• 5 oz. brandy (optional)

Directions

1. Combine water, berries, and herbs in a pot and bring to a boil.

2. Reduce heat and allow herbs to simmer for 30 to 40 minutes.

3. Remove from heat and let cool to about room temperature.

4. Mash up berries to extract as much of their juices into the liquid mixture as possible.

5. Filter liquid through cheesecloth into a saucepan and squeeze strained herbs to extract all that juicy goodness.

6. Add honey to your liquid mixture and gently heat for a few minutes while stirring until well combined (do NOT boil!).

7. Stir in brandy (if desired) and pour into a sterilized glass jar or bottle.

8. Label and keep refrigerated for up to 6 months (watch for changes in smell, taste, or consistency…mixtures without brandy will not last as long as those with it).