Sloe Time

A refreshing sloe gin based cocktail, flavoured with rhubarb and ginger.

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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!

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Ingredients: Serves one

  • 60ml sloe gin
  • 2 tsp rhubarb and ginger compote
  • 30ml apple and rhubarb juice
  • slice of ginger for the garnish

 

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To Make:

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!

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Rhubarb & Ginger Syrup

Sweet syrup, made with fruity rhubarb and fiery ginger, perfect for cocktails!

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This is one of the first recipes I have tried from one of my new cookbooks which I got for christmas; Wild Cocktails by Lottie Muir. It is absolutely full of fantastic recipes for infusions, syrups and of course cocktails.

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I chose this syrup to make first, as it can be used in a few different cocktail recipes. The leftover rhubarb compote can be used to make a Sloe Time, and the syrup is used to make a delicious Rhubarb and Ginger Collin’s.

I have tried both these cocktails and they are really, really good, definitely the best home-made cocktails I’ve ever had!

The syrup was really easy to make,  and definitely worth the effort, so I can’t wait to try out more of the recipes!

 

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Ingredients: Makes around 500ml

  • 350g Rhubarb
  • 40g freshly grated ginger
  • 300g caster sugar
  • 250ml water
  • 1tbsp vodka (optional)

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To Make:

Place all ingredients (except the vodka in a large pan and bring to the boil over a medium heat. Allow to simmer for around 15-20 minutes – until the rhubarb disintegrates and becomes pulpy.

While the liquid is still piping hot, pass through a sieve into a wide mouthed jug, and then funnel into presentations bottle(s).

You can add a few slices of ginger to the bottles at this point,  if you want to make the ginger flavour stronger.

You can also add 1 tbsp of vodka to the syrup to make it last a little longer.

Store in the fridge and consume within 2-3 weeks.

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Rhubarb Collins:

  • 60ml gin
  • 60ml rhubarb and ginger syrup
  • 30ml lemon juice
  • soda water.

 

Shake up all the ingredients except the soda water, in a cocktail shaker with a few cubes of ice.

Strain to a highball glass filled with ice and top up with soda. Enjoy!