Sloe Gin Fizz

The Washington Post, May 28, 2008

• • Course: Beverage
• • Features: Fast

Summary:

There are numerous versions of this cocktail. Some bartenders use equal parts dry gin and sloe gin; others add egg white to the mix. Jason Wilson recommends this recipe, though occasionally he likes to substitute 2 dashes of Angostura bitters for the simple syrup.

This recipe calls for Plymouth Sloe Gin, which is made in small batches using real sloe berries. It should be available in some Washington bars on June 1, according to its manufacturer.

1 serving

Ingredients:

• • 2 ounces sloe gin, preferably Plymouth Sloe Gin (see headnote)
• • 1 ounce freshly squeezed lemon juice
• • 1 teaspoon simple syrup (see NOTE)
• • Club soda
• • Orange slice, for garnish

Directions:

Fill a cocktail shaker two-thirds full with ice. Add the sloe gin, lemon juice and simple syrup. Shake vigorously for 30 seconds, then strain into a chilled highball glass filled with ice. Top with club soda and garnish with the orange slice.

NOTE: To make simple syrup:

Bring 1 cup water to a boil in a small saucepan over medium-high heat. Add 1 cup sugar and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and simmer until just slightly thickened, about 5 minutes. Remove from the heat; set aside to cool. May cover tightly and refrigerate for up to 3 weeks. Makes about 1 1/4 cups.

Recipe Source:

From Spirits columnist Jason Wilson.

162 calories, n/a fat, n/a saturated fat, n/a cholesterol, 1mg sodium, 5g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.