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Elderflower Whiskey Sour the Classic Whiskey Sour Is a Star at Any

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Elderflower Whiskey Sour the Classic Whiskey Sour Is a Star at Any Elderflower Whiskey Sour what the Carmel Valley Road Margarita represents. The sweetness of our elderberry syrup is the perfect partner to the bright, tart flavors of fresh lime and grapefruit juice. INGREDIENTS • 0.5 ounces fresh lime juice • 0.5 ounces grapefruit juice • 2 ounces Tequila Blanco • 0.5 ounces Elderberry Syrup • lemon verbena leaf (garnish) The classic whiskey sour is a star at any cocktail party. Surprise your guests with our INSTRUCTIONS unique take on this classic cocktail with our elderflower whiskey sour. 1. Shake the lime & grapefruit juices and tequila in a cocktail shaker with ice. INGREDIENTS 2. Strain into a glass filled with fresh ice. • Elderflower Cordial 3. Add 0.5 oz. of Elderberry Syrup • lemon juice from Meyer lemons 4. Garnish with a fresh lemon verbena • Bourbon or Rye Whiskey leaf. • lemon zest (for garnish) Elderflower Lemon Bundt Cake INSTRUCTIONS 1. Add equal parts: fresh Meyer lemon juice, whiskey or bourbon, and Carmel Berry Co's Elderflower Cordial to a cocktail shaker with ice. 2. Shake vigorously and strain into a cocktail glass. Garnish with a curl of lemon zest, if desired. Carmel Valley Road Margarita Bright lemony elderflower scented cake with elderflower glaze. Adapted from America's Test Kitchen. INGREDIENTS • Baking spray • 3 cups (12 oz) cake flour • 2 cups (14 oz) sugar • 1/4 cup grated lemon zest • 2 TBPS fresh lemon juice Carmel Valley is known for sunshine, rolling • 1 tsp salt hills, and a laid back attitude and that's exactly • 1 tsp baking powder • 1/2 tsp baking soda • 1 cup whole milk, room temperature 8. In a small bowl whisk together the • 3 large egg yolks glaze ingredients, zest optional. • 1/4 cup vegetable oil Drizzle the glaze evenly over the top • 4 TBSP unsalted butter, melted and of the cake letting it drip down the cooled sides. Let sit 15 minutes before • 2 TBSP Elderflower Cordial serving. Enjoy! • 3 large egg whites • pinch cream of tartar • 1 cup powdered sugar (for glaze) • 1/2 TBSP milk (for glaze) • 1 1/2 TBSP Elderflower Cordial (for glaze) • 1 tsp grated lemon zest (optional, for glaze) INSTRUCTIONS 1. Adjust oven rack to lower-middle position and heat to 350 degrees. Coat the inside of a 12 cup Bundt pan thoroughly with the baking spray. 2. Whisk the flour, 1 1/2 cups of sugar, zest, salt, baking powder, and baking soda together in a bowl. In a separate bowl whisk the milk, egg yolks, oil, melter butter and Elderflower Cordial together. 3. In a large bowl whip the egg whites and cream of tartar with an electric mixer on medium-low speed until foamy, about 1 minute. Gradually add the remaining 1/2 cup sugar and continue to whip on medium-high until peaks are stiff and glossy 2-6 minutes. 4. Whisk the milk mixture and lemon juice into the flour mixture until smooth. Fold in the egg whites with a rubber spatula until combined. 5. Scrape the batter into the prepared pan, wipe off any drips and gently tap the pan on the counter to settle the batter. 6. Bake cake until a toothpick comes out with a few moist crumbs attached, 40- 45 minutes, rotating the pan halfway through the baking. 7. Let the cake cool in the pan for 10 minutes then flip it out onto a wire rack. If needed, gently separate from sides of pan with a skinny rubber spatula. Let cool completely, about 2 hours. .
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