Time to drink the elderberry gin

Now that the new crop is ripening on shrubs around the city it seems safe to drink last year's elderberry gin! Why on earth did I wait so long? I usually make the gin with the elderberry pomace leftover from creating a fermented syrup. There is still plenty of flavor left to infuse the liquor. After that the elderberries can be used one last time: Pushed through a foodmill to extract the dark pulp, which I freeze to stir into soups, stews, and all the other outlandishly warm things that seem impossible on a 95'F day. 

Tonight's cold supper is a cold lentil salad vibrating with the flavors of onion, garlic, carrot, salted anchovies and vinegar. I'll top it with nine-minute eggs, halved. 

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All About Elderberries