Sydenham Sunset
-
Sydenham Sunset
Glass:
Photographed in an Urban Bar Plain Retro Coupette 15cl
| 1 oz | Speyside single malt Scotch whisky |
| 3⁄4 oz | Hayman's Sloe Gin |
| 3⁄4 oz | Strucchi Rosso Vermouth chilled |
| 3⁄4 oz | Orange juice (freshly squeezed) |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A Blood & Sand variation with sloe gin in place of cherry brandy.
History:
Adapted from a recipe created at The Spirits Workshop, a distillery in Sydenham, Christchurch, New Zealand, originally equal parts and with their own Divergence Whisky and Curiosity Pinot Barrel Sloe Gin.
Nutrition:
One serving of Sydenham Sunset contains 164 calories
Alcohol content:
- 1.1 standard drinks
- 16.18% alc./vol. (32.35° proof)
- 15.8 grams of pure alcohol
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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I am a big fan of the BAS, despite it being a cocktail that many people look down upon. When made carefully (usually increasing the scotch to 1.5 oz) it can be very interesting and unique.