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Sloe gin cocktail 2016

Sloe gin cocktail

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 1

This autumnal hedgerow cocktail has a blend of botanical notes from the gin, infused with a juniper syrup, which makes for a sweet-sharp tipple

  • Gluten-free
  • Vegan
Nutrition: per serving
NutrientUnit
kcal198
fat0g
saturates0g
carbs13g
sugars13g
fibre0.4g
protein0.2g
salt0g
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Ingredients

  • 50ml sloe gin
  • 25ml lemon juice
  • 25ml gin
  • ice (crushed and cubes)

For the juniper syrup

  • 100g white caster sugar
  • 1 tbsp juniper berries

Method

  • STEP 1

    Start by making the juniper syrup. Put the sugar in a small saucepan, then add 100ml water and the juniper berries. Bring to the boil, then take off the heat and gently squash the berries in the liquid using a potato masher. Leave to steep until completely cold, then strain into a sterilised bottle or jar. Will keep in the fridge for up to 2 weeks.

  • STEP 2

    Put the sloe gin, lemon juice, gin and 2 tsp of the syrup in a cocktail shaker with a few ice cubes. Shake well and strain into a tumbler filled with crushed ice. Serve immediately.

Goes well with

Recipe from Good Food magazine, October 2016

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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