Sloe & Fast Americano

Ryan Chetiyawardana, Mr. Lyan | London

Ryan Chetiyawardana notes that sloe gin is best when made with enough time to allow the flavors to develop, as the tart fruit infuses with the botanical spirit base. A microwave and sweeter, lower proof Campari and vermouth are his way of “cheating the process,” to extract depth and add fruitiness and a sour pop to a batched cocktail.



  • 2 cups fresh sloe berries, or half the amount of dried stonefruit, such as cherries, peaches or apricots
  • 17 ounces Campari
  • 8 1/2 ounces sweet vermouth, preferably Martini Riserva Rubino
  • 8 1/2 ounces sweet vermouth, preferably Martini Rosso
  • 3 1/3 ounces soda water, to top

Garnish: lemon twist, mint sprig

  1. Rinse, pick over and dry the sloe berries, then prick each with a needle.
  2. Combine all ingredients in a vacuum-sealable, microwave-proof bag and microwave for 5 minutes on medium power.
  3. Allow to cool, then blast again for 5 minutes. Cool thoroughly, then strain.
  4. To serve, add 1 1/4 ounces to a highball over ice.
  5. Top with 3 1/3 ounces chilled soda water.
  6. Garnish with lemon twist and a mint sprig.
Editor's Note

Ryan Chetiyawardana notes that a tempered glass bowl covered with a plate will work in place of a sealable bag.

Tagged: microwave, sloe gin