Garnish:
Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 5/6 fl oz | Rutte Sloe Gin |
| 5/6 fl oz | Noilly Prat Extra Dry |
| 5/6 fl oz | Martini Rosso sweet vermouth |
| 1 dash | Orange Bitters by Angostura |
| 1 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Fruity, aromatic and complex, this is one of our favourite sloe gin cocktails.
Photographed in a gorgeously delicate Nick & Nora glass from Artesian Bar, London.
Variant:
History:
Unknown but first published in W.J. Tarling's 1937 Café Royal Cocktail Book.
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