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Hayman’s Sloe Gin
Recipes
BA to Barcelona
Prepare a double rocks glass or goblet.
Fill with ice.
Build:
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
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 Cocktail
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 Benedictine
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 Cocktail No. 1
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
¾ tsp grenadine
¾ tsp simple syrup (2:1)
Double-strain into a coupe.
Garnish with a lime wheel.
Moll Cocktail
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
½ barspoon St. Elizabeth Allspice Dram
Pour into a warm mug.
Garnish with a cinnamon stick and dehydrated apple slice.
Mulled Sloe Gin
16 oz apple juice
8 oz Dolin Rouge
5 cardamom pods
8 oz Hayman’s Sloe Gin
4 oz brandy
3 to 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 Cocktail
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 Cocktail
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
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
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
2 dash orange bitters
Strain into a coupe.
Garnish with an orange peel.
Transatlantic Giant
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 dash Angostura Bitters
Strain into a cocktail glass.
Garnish with a lemon peel.