Updated: Oct 23, 2020
Elderberry Mule - *Recipe Below*
CHEERS friends! We made it through another week, and we deserve this! I don't know about you, but this week I have definitely been feeling stir crazy (and maybe a bit in my feels). I am not sure what week you all are on, but I have been holed in my house since before St. Patrick's Day. (When you have a compromised immune system, you don't play around with these things) My husband and I celebrated our 5th wedding anniversary by being risky - having a drink at a friends house and rushing home before curfew.
The juxtaposition of the seeming normalcy at home, with the news off, versus the constant news chatter with their endless urgent updates, and going out (necessities only I swear!) seeing more and more people wearing masks and other PPE - it can be wearing on the soul. I made a choice this week, to turn it OFF! I escaped to where I am comfortable, where I grew up - the kitchen. This reprieve was just what I needed to feel restored and ready to take on another week, continuing to find my own "new normal".
Thanks for listening! As a reward, here is an immune boosting concoction that I decided also might taste good in my nightly #corona libations, and thus the elderberry mule was born!
This tincture/syrup is packed with immune fighting Anti-Oxidants, and I am hoping it will help keep the "sickness" at bay!
- 3/4 Cup Dried Elderberry (I recommend buying organic, and be sure they are food safe - I used this brand HERE)
- 3 Cups Filtered Water
- 3/4 Cup Honey (local, organic, or real manuka honey is best)
- 1 Cinnamon Stick (anti-inflammatory, anti-fungal)
- 1 Tbs. Ground -OR- Whole Cloves (anti-inflammatory, helps control blood sugar)
- Sprig of Rosemary (anti-inflammatory, aids digestion)
- Lemon Zest or Peel *remove pith (immune booster)
Combine all desired ingredients into a one-quart or larger sauce pan. Note the amount of liquid in the pan. Let the mixture simmer and reduce by about half, this should take about 45 minutes. Take the pan off the heat and let cool for just a bit - you want it to be cool enough to handle, but hot enough to melt the honey. Next, place a fine mesh strainer over a bowl and line with cheese cloth. Transfer the mixture from the pan to the strainer and press the berries as much as you can with the back of a kitchen spoon. Once most of the liquid has been drained put on some gloves (unless you want purple hands for a few days) and squeeze the remaining liquid out by wringing the cheese cloth around the mixture. Dispose of the berries and spices, and add the honey to your liquid. Whisk until blended completely. Let cool before placing in the refrigerator, this can be stored for about three weeks.
2 Oz Vodka
1/4 Wedge Lime, more for garnish
1 Tbs Elderberry Syrup
Ginger Beer to Top
Place Vodka, juice from lime wedge and Elderberry Syrup into shaker. Shake until chilled and fully mixed. Pour into iced glasses - the prettier the better 🙃 - and top with ginger beer. Lime wedge or rosemary sprig for garnish.
UPDATE: Can also be enjoyed as a great mocktail by mixing 1 Tbs of elderberry syrup with plain or citrus flavored soda water!
All the best,