Sloe Gin, a sweet dark colored liqueur made from gin, sloes (dark berries) and sugar steeped for several weeks, is a revelation! Find it at your local wine shop. We forget that it has been around for ages, and choose to focus on the fact that it’s new to us! Summery, pleasant, and sophisticated with the luscious foam from a small bit of egg white, this drink is one for the books….
About raw egg white… here’s how we look at it. Yes, technically it can be dangerous, and for those with compromised immune systems or those who are pregnant… it could be a risk. But the BENEFITS! Raw egg white is to your next cocktail what Ginger Rogers was to Fred Astaire: a perfect pairing. Think about the best froth you’ve had on a drink (if any), marry that with the idea of soft whipped peaks of meringue… and you’re almost there. It’s an oldie but a goodie. Give it a try! If you are interested and still squeamish, find pasteurized eggs. Or Google how to pasteurize your own eggs – because the effects are definitely worth the worry, if not the hassle.
To make your drink, place into an ice filled cocktail shaker (the following recipe makes one drink):
1 shot Saffron-Infused Gin (or Hendricks/other DRY gin)
1 ½ shot Sloe Gin Liqueur
1 shot Freshly squeezed Meyer lemon juice
2 dashes Rhubarb Bitters
¼ shot Agave Syrup
½ fresh Egg White
Shake and shake, cool and agitate the booze. Remember that you’re frothing an egg white in the process, so just be ROUGH with it. It will love you right back. Once you have devoted enough energy to the process, strain the contents of your shaker into an ice-filled glass. Top with a dash of seltzer and fresh, larger-than-you’d-expect-to-see-on-the-top-of-your-drink shards of lemon peel.
Sit down, sip, relax, and revel in the Sloe Gin Fizz. A concoction worthy of your time and effort, worthy of the process. If there’s a reason to introduce (or re-introduce) sloe gin into your repertoire… we think this is the moment for you. Enjoy!