A refreshing sloe gin based cocktail, flavoured with rhubarb and ginger.
I didn’t think sloe gin could be made any more delicious than when served on its own over ice, but I have now completely changed my mind!
This recipe was made using leftover rhubarb and ginger compote from making my rhubarb and ginger syrup. This cocktail recipe also came from Wild Cocktails by Lottie Muir, and it was worth ming the syrup, just so that I could use the compote in this recipe.
This was also a great new way to drink all the sloe gin this year, so if your in a similar situation with a surplus of gin, then I recommend giving this a go!
Ingredients: Serves one
- 60ml sloe gin
- 2 tsp rhubarb and ginger compote
- 30ml apple and rhubarb juice
- slice of ginger for the garnish
Place all the cocktail ingredients in a cocktail shaker, with a few ice cubes, and shake vigorously for 20 seconds.
Strain into a sherry glass, and garnish with a slice of fresh ginger and some ice.
Serve and enjoy!