I use Funkin’s morello cherry puree to make this, because it has just the right amount of sweetness to balance the fruit, but by all means use another brand or even make your own by defrosting and blitzing frozen cherries and adding sugar to taste.
Elder cherry sour
50ml London dry gin – I use Oxley
15ml elderflower liqueur – I use St-Germain
25ml fresh lime juice
25ml cherry puree (see introduction)
25ml rosemary-infused basic sugar syrup
15ml egg white or aquafaba (optional)
1 sprig fresh rosemary, to garnish
1 kirsch cherry in liqueur, to garnish
Pour all the liquids into a shaker, shake vigorously to set the egg white/aquafaba, then add a handful of ice and shake again. Strain into a gimlet glass and garnish with the rosemary and kirsch cherry. Drizzle a little of the liqueur from the cherry jar over the foam on top of the cocktail and serve.