Experimenting with Elderflower

Experimenting with Elderflower

If you’ve been following along, you already know that this year has been about scaling up the three flavors of Cocktail Syrup we developed last year - Strawberry Lemon, Peach Basil, and Spiced Apple. 

Last month, we worked with a co-packer to produce about 1,800 bottles of syrup so we could get ahead of demand and start expanding our clients to more bars, restaurants, and retailers. This month, we’ve had our best month of sales yet. So far, so good. 

This development also meant Jason and I have a bit more time to experiment in the kitchen, which we’ve put to good use. 

We’re excited to share our next line of syrups, Wild Foraged Cocktail Syrups.

Farmers Jam Wild Foraged Syrups are small batch, limited release syrups featuring foraged flavors from around Atlanta. Each bottle will generate a donation to Concrete Jungle, one of our favorite nonprofits. They organize volunteers to forage fruit from fruit trees around Atlanta and donate the produce to nearby food pantries. How cool is that? 

We’re also partnering with one of our favorite restaurants The Deer and The Dove, who will create cocktails using the syrup and donate a percentage of each cocktail sold to Concrete Jungle. 

In all, these syrups will be a uniquely delicious way to support a great cause. 

Our first batch is Elderflower with Cucumber and Thyme. Jason and I foraged Elderflower in Atlanta and Decatur, used cucumber from Woodland Gardens in Athens by way of Fresh Harvest, and harvested some thyme from each of our home gardens. With organic cane sugar, organic lemon juice, and a pinch of cardamom (just because), we are extremely pleased with how this syrup turned out. It pairs beautifully with gin. 

Needless to say, we can’t wait to see what Matt from Deer + Dove comes up with! 

This syrup will probably be released on July 11, as there’s still a few things we need to finalize. However, I’m going to make these available for pre-order next week so that you have the first chance to get some!

There are very limited quantities of this first batch, so you’ll want to jump on this as soon as you see the next email from us. 

And, if you’d like to try a cocktail from The Deer and The Dove, make a reservation as soon as possible. They have been SLAMMED ever since Chef Terry was named Best Chef Southeast by the James Beard Foundation. 

Alright, that’s all for now. Stay tuned next week!

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