BA to Barcelona

Prepare a double rocks glass or goblet.

Build with ice:

2.5 oz Timbal Vermut de Reus Extra Dry

0.75 oz Hayman’s Sloe Gin

3 oz tonic water

Garnish with a lemon slice (float on top).

Charlie Chaplin

(Embury, The Fine Art of Mixing Drinks)

Shake with ice:

1.5 oz Blume Marillen Apricot Eau-de-Vie

1.5 oz Hayman’s Sloe Gin

0.75 oz lime juice

Double-strain into a coupe.

Demeter

(adapted from the Persephone, PDT Cocktail Book)

Stir with ice:

1 oz applejack

0.75 oz Dolin Rouge Vermouth de Chambéry

0.5 oz Hayman’s Sloe Gin

0.5 oz lemon juice

0.5 oz simple syrup

Strain into a coupe.

Gregorian Chant

Stir with ice:

1 oz Hayman’s Sloe gin

0.25 oz Amaro Alta Verde

0.25 oz Béndictine

Strain into a flute.

Fill with sparkling wine.

Garnish with a grapefruit peel.

Merry Berries

Stir with ice:

0.5 oz Hayman’s Sloe Gin

0.5 oz Pasubio Vino Amaro

Strain into a flute.

Fill with sparkling wine.

Garnish with a grapefruit peel.

Millionaire No. 1

(Savoy Cocktail Book)

Shake with ice:

0.75 oz Hayman’s Sloe Gin

0.75 oz Smith & Cross Traditional Jamaica Rum

0.75 oz Blume Marillen Apricot Eau-de-Vie

0.5 oz lime juice

0.125 oz grenadine

0.125 oz simple syrup (2:1)

Double-strain into a coupe.

Garnish with a lime wheel.

Moll Cocktail

(Savoy Cocktail Book)

Stir with ice:

1 oz Hayman’s Sloe Gin

1 oz Hayman’s London Dry Gin

1 oz Dolin Dry Vermouth de Chambéry

1 dash orange bitters

Strain into a coupe.

Garnish with lemon peel.

Mulled Sloe Gin

Heat in a saucepan:

0.75 oz Hayman’s Sloe Gin

4 oz red wine

1 tsp honey

0.5 barspoon St. Elizabeth Allspice Dram

Pour into a warm mug.

Garnish with a cinnamon stick and dehydrated apple slice.

Mulled Sloe Gin

(Natasha Bahrami, The Gin Room, St. Louis, MO)

16 oz apple juice

8 oz Dolin Rouge

5 cardamom pods

8 oz Hayman’s Sloe Gin

4 oz brandy

3-5 oz honey (to taste)

Combine apple juice, Dolin and cardamom in slow cooker. Simmer for 10-30 mins. Add sloe gin and brandy. Bring to simmer, add honey to taste. Lower heat to keep warm.

Ocean Shore

(Boothby)

Dry shake:

1 oz Hayman’s Royal Dock Navy Strength Gin

1 oz Hayman’s Sloe Gin

0.5 oz orgeat

0.5 oz lemon juice

1 egg white

Shake again with ice.

Strain into a coupe.

Garnish with a lemon peel.

Post Modern

(Tom Richter, New York City)

Prepare a coupe rinsed with absinthe.

Shake with ice:

1.5 oz Scotch whisky

1 oz Hayman’s Sloe Gin

0.5 oz lemon juice

0.25 oz honey syrup (2:1)

Double-strain into the prepared glass.

Purple Martin

(Kelly O’Hare, Austin, TX)

Stir with ice:

0.75 oz Pasubio Vino Amaro

0.75 oz Hayman’s Sloe Gin

1.5 oz The Scarlet Ibis Trinidad Rum

Strain into a rocks glass filled with ice.

Savoy Tango Sour

(variation of a drink from the Savoy Cocktail Book)

Dry shake:

0.75 oz simple syrup (1:1)

1 oz lemon juice

1 egg white

Add:

1 oz Hayman’s Sloe Gin

1 oz apple brandy

Shake again with ice.

Strain into a coupe.

Sloe Gin Fizz

Prepare a collins glass.

Add 1 oz club soda.

Combine in a shaker:

0.75 oz Hayman’s Sloe Gin

0.75 oz Hayman’s London Dry Gin

0.75 oz lemon juice

0.5 oz simple syrup (1:1)

1 egg white, optional

Dry shake.

Shake again with ice.

Strain into the prepared glass.

Garnish with a lemon twist (discard the peel).

Sloe Royale

Build in a flute:

1 oz Hayman’s Sloe Gin

4 oz chilled sparkling wine

Garnish with lemon peel.

 

Thorny Affinity

Stir with ice:

1.5 oz Hayman’s London Dry Gin

0.75 oz Hayman’s Sloe Gin

0.75 oz Cocchi Vermouth di Torino ‘Storico’

2 dashes orange bitters

Strain into a coupe.

Garnish with an orange peel.

Transatlantic Giant

(Colin Shearn, Philadelphia)

Stir with ice:

1.5 oz bourbon

0.5 oz Smith & Cross Traditional Jamaica Rum

0.5 oz Cynar

0.5 oz Hayman’s Sloe Gin

0.5 oz crème de cacao

3 dashes Angostura Bitters

Strain into a cocktail glass.

Garnish with a lemon peel.