1 measure of blackberry whisky (see River Cottage website for recipe)
1 measure of Cointreau or similiar orange flavoured spirit
1/2 measure of elderberry syrup (see below)
Ice and lemonade to top up
Pour the whiskey, Cointreau and syrup into a cocktail shaker along with some ice. Shake to mix and pour into your favourite cocktail glass. Top up with lemonade to taste and pop 2 or 3 blackberries into the glass.
Pick around 20 elderberry heads or bunches. Remove all but the tiniest stalks from the berries and place in a saucepan, adding just enough cold water to cover the berries. Simmer gently with the lid on until the berries are very soft (about 30 minutes). Strain through a jelly bag into a jug or bowl and leave to drip overnight. The next day measure the amount of liquid in the bowl. For every 600ml of juice measure out 450g of sugar and 10 whole cloves. Put all three into a saucepan and heat gently, stirring until all the sugar as dissolved. Boil for 10 mins and then leave until cold. Freeze in ice cube
trays or small sterilized bottles. The syrup is a lovely addition to many drinks including squash or wine.