Name: House of Payne
Total time: 4 min
Cuisine: Cocktail
Ingredients: 4 fresh Raspberries; 45 ml Gin; 30 ml Sloe gin liqueur; 30 ml Red bitter liqueur

House of Payne
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Glass:

Photographed in an UB Ginza Old Fashioned 10.5oz

Ingredients:
4 fresh	Raspberries
1 ¹⁄₂ fl oz	Hayman's London Dry Gin
1 fl oz	Hayman's Sloe Gin
1 fl oz	Italian red bitter liqueur

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of fresh raspberries.

How to make:

MUDDLE raspberries in base of mixing glass.
Add other ingredients and STIR with ice.
FINE STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish:

Garnish with 3 raspberries on ice.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A spirituous Sloe Gin Negroni with raspberry fruitiness adding much to this cocktail's flavour and colour.

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Variations/similar cocktails:

Sloegroni
Slow Negroni

History:

Adapted from a recipe created in 2008 by Phil Ward at Death & Co. in Manhattan, New York City.

More cocktails by Phil Ward

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

26.7 grams of pure alcohol

More Aperitivo/aperitif cocktails
More Bittersweet (e.g. Negroni) cocktails
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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John CARR

13 hours ago

24 hour steep was superb. Drew out some of the more savoury/vegetal flavours from the raspberries. Did a double measure of the liquid to roughly two tablespoons of raspberries smooshed up. Pure raspberry-sloegroni bliss! Payneful it certainly was not.

Could definitely batch this for summer parties. When you’re ready to serve, add roughly 10ml water per serving and pour straight over a Rock. I’m guessing that leaving undiluted for the steep will improve extraction.

John CARR

16th May at 13:39

Also worked quite well with rye. I only had the 42.5% ABV rye so used 60ml and 22.5 x 2 which was pretty good.

Loz Horner

2nd May at 17:33

Very nice. Worth adding a couple of extra raspberries I reckon so they cut through.

John CARR

25th April at 15:11

My ordered raspberries failed to arrive, so changed course and made a Baltic-inspired House of Hansa instead, referencing the Hanseatic League. 45 gin, 20 Campari, 20 Gustav lingonberry liqueur (Finland) and 15 Moe Handsa sour rowanberry vodka (Estonia). Read as a berry-infused, dry leaning, easy drinking negroni. Orange twist. Campari could be bumped back up to keep it more traditional negroni style.

John CARR

15th May at 13:45

Just noticed this is by Phil Ward. No wonder it’s so bloody delicious!

Steep overnight and this would be extra special.

John CARR

15th May at 13:19

Revisiting with actual raspberries (!). Absolutely delicious and love how the acid from the berries cuts the richness of the Campari and sloe gin. Could easily Chuck in several more to taste. I created a little pyramid of raspberry goodness on my Cube. Tanq 10 made this extra special and quite boozy. Could easily add 5-10ml lemon juice and convert this to a shaken version as well.

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