British food gets a bad rap for being heavy, and honestly, if you’re only looking at our pies and roasts, I can see why. But our summer drinks? That’s where we show off our lighter, more sophisticated side. Check out more of the best sparkling water drinks for your next gathering. Growing up, summer officially started the day my nan pulled the first bottle of homemade elderflower cordial out of the larder. We’d spend the afternoon in the garden, the air thick with the scent of blooming hedgerows, sipping a drink very much like this one while waiting for the charcoal to heat up for a proper barbecue, perhaps serving some savory British style potato waffles on the side.

This Elderflower and Cucumber Pressé is what I call a classic English garden party drink in a glass. It’s dead simple, absolutely delicious, and it proves that “British refreshing” isn’t an oxymoron. Whether the sun is actually shining or it’s a typical grey Tuesday, one sip of this non-alcoholic elderflower drink will transport you straight to a manicured English lawn.

The Scent of an Elderflower and Cucumber Pressé

The star here is the elderflower. If you’ve never smelled it, it’s a heady, floral perfume that is quintessentially British. While my nan used to forage for the blossoms herself, you can find brilliant bottled cordials (that’s British for an elderflower cordial recipe base) these days. Look for brands like Belvoir or Bottlegreen—they use real blossoms and have that sharp, clean finish we’re looking for.

Pairing that floral sweetness with the cooling, vegetal crunch of an English cucumber is a match made in heaven. It cuts through the sugar and makes this British summer mocktail feel incredibly grown-up.

The Gastropub Secrets

Even though this is a simple assembly job, there are a few “chef-y” tricks I picked up in the gastropubs that take this from a standard lemonade alternative to something special, much like my Botanical Grapefruit & Rosemary Spritz.

First, we don’t just chop the cucumber; we ribbon it. Using a vegetable peeler to create long, translucent strips maximizes the surface area, letting that fresh flavor infuse the water instantly. Plus, it looks stunning wrapped around the inside of a glass.

Second, don’t skip the saline balancing. A tiny pinch of flaky sea salt (Maldon is the gold standard back home) doesn’t make the drink salty. Instead, it suppresses the bitterness of the cucumber skin and makes those floral elderflower notes absolutely sing. It’s the secret ingredient that keeps people asking why yours tastes better than the shop-bought stuff.

Tips for the Perfect Pour

• The Mint Slap: Don’t go pounding your mint into a mulch with a muddler. You’ll just release the chlorophyll and make the drink taste like grass. Give the leaves a proper “clap” or slap between your hands. It ruptures the oil glands and releases the aroma without the bitterness.
• Keep it Chilled: Soda water loses its fizz much faster when it’s warm. Keep your soda in the back of the fridge until the very last second.
• The Long Pour: When you add the soda water, pour it slowly down the side of the pitcher. It’s the same technique we use for pouring a proper pint of ale—it preserves the bubbles so your pressé stays fizzy until the last drop.

Tuck in and enjoy—this is what summer is supposed to taste like. Cheers!