Troddenvale is part of a growing number of Virginian producers pushing the limits of wine and cider.  From heirloom apple blends to co-fermented apple and fruit wines, Troddenvale's approach is one in honor of what the land and the season bring. 

We used their #6 in this recipe, a blend of 50% Vidal Blanc, 41% Pomme Gris apple, and 9% Damson Plum.  We encourage you to explore their latest releases for this cocktail.  Like the seasons, every release is different.   


  • 3 oz Troddenvale Special Edition #6 Sparkling Fruit Wine 
  • ½ elderflower simple syrup (recipe below) or St. Germain
  • 1 dash Artemisia Junio Elder Bitters


  1. Chill all of the ingredients well.  Add the Troddenvale to a wineglass or champagne flute.  Add the elderflower syrup and bitters.  Stir gently with a bar spoon.  Serve at once. 

For the elderflower syrup:

Gather 25 elderflower clusters.  Remove as much green material as possible, reserving the white blossoms.  In a large pot, add the elderflowers, the juice and zest of 4 lemons, 4 cups of water, and 4 cups of sugar.  Bring to a boil.  Once boiling, remove the syrup from the heat and stir until the sugar is fully dissolved.  Allow the flowers to steep in the syrup for 30-60 minutes.  Strain and store in the refrigerator.

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