Festive Sloe Gin Cocktails

For many people (ourselves included) the festive period is, amongst other things, a time for enjoying a tipple or two. So last week we asked Sarah Bramwell, mixologist-extraordinaire and all round lovely lady, to come into the office and create some festive cocktail recipes just for us. After a lots of stirring, smushing and shaking, she came up with these two incredible drinks using quintessentially British Sloe Gin from Wiltshire Liqueur Company. One is served hot, the other chilled; both are bloomin’ incredible. Give them a go and let us know what you think.

Sloe Gin-ger Fizz

Ingredients:

  • 50ml Sloe Gin
  • Large teaspoon of ginger jam/preserve
  • 2x thumbnail size pieces of fresh ginger
  • 25ml freshly squeezed lemon juice (roughly juice of 1 lemon)
  • Topped with soda (roughly 50-100ml soda water)
  • Ice

Utensils:

  • 1x teaspoon
  • 1x cocktail shaker
  • 1x tea strainer
  • 1x knife
  • 1x rolling pin or spoon (to bruise ginger)

To serve:

Serve in mini milk bottles with festive coloured straws to match your colour scheme. We also tied tags and twine around the neck of each bottle to leave a little message to the drinker.

Method:

Put fresh ginger and lemon juice at the bottom of a cocktail shaker and use a rolling pin or spoon to bruise (in order to release the juices). Add the ginger jam and Sloe gin and fill the shaker with ice cubes. Shake hard for 10 seconds and strain into your glass of choice filled with ice (if using milk bottles, ice is not needed). Top with soda and add some lemon to garnish.

Mulling it Over

Ingredients:

  • Measurements per drink (based on teacup-sized portion):
  • 50ml cloudy apple juice
  • 50ml pear cider
  • 12.5ml freshly squeezed lemon juice
  • 25ml sloe gin
  • 12.5ml amaretto
  • 1x cinnamon stick
  • 2x  sliced orange wheels spiked with cloves

Measurements for vat of 20 drinks (based on teacup-sized portions):

  • 1l cloudy apple juice
  • 1l pear cider
  • 250ml freshly squeezed lemon juice
  • 500ml sloe gin
  • 250ml amaretto
  • 4x cinnamon stick
  • 8x sliced orange wheels spiked with cloves

Garnish:

Sliced wheel of a lemon/clementine/satsuma/apple spiked with cloves

Utensils:

  • 1x saucepan
  • 1x wooden spoon
  • 1x knife

To serve:

We served this hot toddy in pretty textured teacups from Holly Anna.

Method:

Add the apple juice, pear cider, lemon juice, cinnamon sticks and orange spiked wheels to a pan and heat on a low heat for roughly five minutes (don’t let this boil), then once warm, add the sloe gin and amaretto and continue to heat slowly for another five minutes. (Again, don’t let this boil or it will burn off the alcohol, and we don’t want that!)

Take off the heat and serve in teacups with your chosen garnish.

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