Sloe Gin, with its ruby red colour, is particularly festive and here are some great ideas from Bombay Sapphire for delicious sloe gin drinks. If you haven’t already made your sloe gin with Bombay Sapphire we strongly recommend Plymouth Sloe gin.
BOMBAY SAPPHIRE SLOEBERRY FIZZ
Pour 50ml Bombay Sapphire Sloe Gin, 25ml freshly squeezed lemon juice and a dash of your favourite runny honey (such as Orange Blossom) into a clean highball glass and stir well. Add plenty of cubed ice and stir again, then top the glass with soda water and stir for a final time. Garnish with a large orange wedge and straw.
BOMBAY SAPPHIRE VALE OF MARTINEZ
Place 50ml Bombay Sapphire Sloe Gin, 25ml Noilly Prat dry Vermouth,
10ml Maraschino liqueur and 2 dashes of orange bitters into a mixing glass
full of cubed ice and stir well for 20 seconds. Fine strain into a chilled martini
glass and garnish with a spritzed orange peel. A twist on the original martini cocktail – The Martinez, with a buttery silk like feel and a delicious herbaceous bite.
BOMBAY SAPPHIRE SLOE COBBLER
Shake 35ml Bombay Sapphire Sloe Gin, 20ml Amontillado Sherry, 20ml freshly squeezed lemon juice and 10ml Cherry Herring (cherry liqueur) in a cocktail shaker with cubed ice, then pour into a highball glass. Top with crushed ice and garnish with seasonal fruit, a mint sprig, lemon zest and a slice of orange. A perfectly balanced tipple incorporating sweet and dry notes, with a rich nutty sourness
and an elegant sweetness.
BOMBAY SAPPHIRE SLOE GIN ROCKS
Half fill a brandy balloon with cubed ice, swill and leave to chill. Stud an orange peel with cloves and place with a cinnamon stick in the glass. Pour 60ml Bombay Sapphire Sloe Gin (from the freezer at -18°C) into the glass, swill for a moment then enjoy! The ultimate way of enjoying Sloe Gin, with spice and citrus notes.
Place 25ml Bombay Sapphire Sloe Gin, 25ml Martini Rosso sweet Vermouth, 25ml freshly squeezed orange juice and 1 teaspoon of Damson Jam into a cocktail shaker with cubed ice and shake well. Fine strain into a chilled wine glass filled with cubed ice and garnish with a large orange peel wrapped around the stem of the glass. Packed full of fruity seasonal flavours which tingle the pallet.
SAPPHIRE SLOEBERRY FLIP
Add 35ml Bombay Sapphire Sloe Gin, 20ml Bacardi 8 years old Rum,2 teaspoons caster sugar and 1 whole egg into a cocktail shaker. Shake well then add cubed ice and shake again to chill. Fine strain into a chilled Champagne flute and garnish with ground cubeb berries or cracked black pepper corns. A full bodied, fruit driven cocktail with a creamy, buttery feel and long peppery finish.