Bittersweet Symphony

  • 50ml Beefeater infused with Wild Sloes
  • 75ml Fresh White Grapefruit Juice
  • 10ml Campari
  • 5ml Seville Orange Marmalade

Beefeater infused with Wild Sloes: To make this, prick 250g of Sloes with a needle. Then add 100g of castor sugar and cover with a bottle of Beefeater Gin. Then leave to infuse for 3 months. The earliest it should be used is Christmas. (If you cannot wait that long it is possible to speed up the infusion process by placing the ingredients in a tightly sealed preserving jar and putting them through several cycles in a dishwasher without detergent)

Shake all the ingredients on rock ice and double strain into a chilled cocktail glass. Garnish with a twist of grapefruit.

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