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
- Rinse, pick over and dry the sloe berries, then prick each with a needle.
- Combine all ingredients in a vacuum-sealable, microwave-proof bag and microwave for 5 minutes on medium power.
- Allow to cool, then blast again for 5 minutes. Cool thoroughly, then strain.
- To serve, add 1 1/4 ounces to a highball over ice.
- Top with 3 1/3 ounces chilled soda water.
- Garnish with lemon twist and a mint sprig.
Ryan Chetiyawardana notes that a tempered glass bowl covered with a plate will work in place of a sealable bag.