BLAC Happy Hour Classics: Slo’ Gin Fizz Cocktail Recipe

The Slo’ Gin Fizz is certainly the most famous and craft-focused cocktail to utilize the colorful spirit, but sloe gin can also be found in ’80s-era favorites like the Alabama Slammer. The Slo’ Gin Fizz takes on the essence and bright color of the berries, and then sugar is typically added to counter the fruit’s tartness. What’s left is not technically gin, but actually a gin-based liqueur that’s delicious and satisfying.

The Fizz

While most Gin Fizzes employ egg white for a silky texture and creamy head, the sloe version often skips this protein-packed ingredient. However, that doesn’t mean you have to. If you’d like to add egg white to your drink, simply shake all the ingredients without ice to emulsify the egg with the liquids, then shake again with ice to chill the drink. You’ll be left with the same refreshing cocktail you know and love, but one that’s sporting a richer body and thicker head.

BLAC Happy Hour Classics: Slo Gin Fizz

A gin fizz is a cocktail that’s lemony, bubbly, and perfectly sour.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Course Drinks

Servings 1 drink

Equipment

• 1 Highball or Collins Cocktail Glass
• 1 Cocktail Shaker
• 1 Cocktail Strainer

Ingredients

  

1x2x3x

• 1 1/2 oz sloe gin
• 1 oz Fresh lemon juice
• 3/4 oz simple syrup simply, of equal-parts granulated sugar and water
• Club soda, to top
• 1 wedge lemon wedge
• red cherry garnish

Instructions

 

• Add the sloe gin, lemon juice and simple syrup into a cocktail shaker with ice
• shake until well-chilled.
• Fill a highball or Collins glass with ice
• Strain the contents of the shaker into the glass.
• Top with the club soda
• Garnish with a lemon wedge and a cherry.

Notes

Sloes are tiny berries that grow wild in hedgerows around England. Unpleasantly astringent on their own, they are popular in sweetened jams and preserves, and they develop a rich, tart flavor when infused in gin. Naturally, enterprising distillers have been incorporating them into liquor since the 17th century. The spirit takes on the essence and bright color of the berries, and then sugar is typically added to counter the fruit’s tartness. What’s left is not technically gin, but actually a gin-based liqueur.

Tried this recipe?Let us know how it was!