The perfect Easter treat...Chase Elderflower Liqueur Cupcakes and Cocktail
WHAT TO DO …WITH CHASE ELDERFLOWER LIQUEUR
Set in the Herefordshire countryside, Chase Distillery is in the enviable position of having field after field of fresh organic fruit at their disposal.
Hand-picked by the distillery staff, the fruit is mixed with the award winning Chase Vodka (World’s best vodka 2010) to create a thick velvety liqueur which is excellent and the perfect compliment to champagne, cocktails and even desserts. Chase Elderflower Liqueur has a beautiful flavour reminiscent of English Summer days.
The natural elderflower flavour is imparted by macerating the freshest blooms of the elderflower with our naturally smooth and creamy Chase Vodka as the base. By carefully pressing these fresh elderflowers, we achieve the best taste without using any artificial ingredients or heat methods.
The result is a delectable velvety finish with a wonderful fruity floral finish.
Click here for the tasting notes and more information.
Here are two great ways to enjoy the Chase Elderflower Liqueur:
175g Unsalted butter
175g Caster sugar
5 tbsp Chase Elderflower Liqueur
175g Self-raising flour
2 egg whites
100g caster sugar
110g Unsalted butter
120g Icing sugar
3 tbsp Chase Elderflower Liqueur
50g Cream cheese
For the Mini Meringues: Preheat the oven to 150 degrees gas mark 2. Line a baking tray with non-stick baking paper.
In a large clean bowl, beat egg whites until stiff. Gradually beat in sugar until the mixture feels smooth, not gritty. Pipe/spoon small portions onto tray and bake for 35 minutes, or until dry but not browned. Turn off the oven but leave meringues to cool down completely inside it.
For the Cupcakes: Once the meringues are cool remove from the oven and preheat the oven to 180° gas mark 4, line a 12-hole muffin tin with paper cases. Using electric whisk, cream together the butter and sugar in a bowl until pale and fluffy.
In a separate bowl, gently whisk together the eggs and liqueur. Add a spoonful of flour to the creamed butter then slowly pour in the egg mixture, beating constantly. Sift the remaining flour and a pinch of salt into the mixture and fold until evenly combined.
Place heaped tablespoons of the batter into the cases and bake for 18 - 20 minutes until the cakes are golden and spring back when touched. Cool on a wire rack.
For the icing, cream the butter, icing sugar and liqueur together for 3 - 4 minutes until light and fluffy. Beat in the cream cheese until you have a thick, creamy icing. Spread over the cupcakes.
For the Decoration, On top of the icing spoon on a teaspoon of lemon curd and decorate with a mini meringues and sprigs of elderflower.
English Country Garden
37.5ml Williams GB Gin
12.5ml Chase Elderflower Liqueur
3 slices fresh cucumber
1 handful fresh mint
12.5ml fresh lime juice
12.5ml sugar syrup
Method: MUDDLE cucumber in the bottom of a shaker, add all other ingredients (except soda) and SHAKE with cubed ice, double strain into a tall glass over cubed or crushed ice.
Garnish: Fresh mint sprig dipped in icing sugar and a cucumber wheel. Serve with straws.
Every glass has a story!
your Xanadu Team