Icy Elderflower Sparkle

Icy Elderflower Sparkle


  • sparkling wine, to top (we used Deutz)
  • 1 cucumber, a few long slices reserved for garnish (optional)
  • 400ml Fever-Tree Elderflower Tonic
  • 60ml simple syrup
  • 120ml Hendrick's Gin
  • ½ cup sugar
  • ½ cup water

An elegant cucumber gin and tonic granita keeps things cool while adding some fresh summer flavour to your Christmas fizz. Serves 4-6

  1. For the simple syrup: Heat the sugar and water in a small pot until sugar is completely dissolved. Leave to cool. Extra sugar syrup can be kept for up to 1 week.
  2. For the cucumber and elderflower granita: Puree the cucumber and sugar syrup in a blender, then fine strain liquid into a freezeable, non-porous bowl, discarding solids. Add tonic water and gin and stir well. Place in freezer and periodically scrape with a fork as it starts to freeze. When fully frozen scrape into icy piles.
  3. For the cocktail: Put a couple of spoonfuls of granita into champagne glasses Pour sparkling wine to top. Slice long thin strips of cucumber and concertina onto cocktail skewers to garnish, if desired.

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