101 Best New Cocktails: Not Too Sloe by Francesco Lombardi, The Walrus Room, London, England, UK
Not Too Sloe
Francesco Lombardi, The Walrus Room, London, England, UK
“I wanted to create a softer alternative a classic Negroni, and doesn’t scare the ladies off! Soften it up with Aperol instead of Campari, and add a British touch with the sloe gin (Plymouth is my choice—it’s creamy and has a very fruity aftertaste). The pink grapefruit juice adds the freshness and a slightly bitter taste to complement the Aperol. The cherry bitters give a nice aroma. Makes a great brunch aperitif or early evening drink, and an easy start for all those Negroni lovers out there like me.” Francesco Lombardi
25 ml (.8 oz) London dry gin
15 ml (.5 oz) Aperol
15 ml (.5 oz) Carpano Antica Formula
10 ml (.33 oz) fresh pink grapefruit juice
2 dashes cherry bitters
1 Amarena cherry, as garnish
1 orange twist, as garnish
Stir over ice and strain into a chilled coupe. Add the garnishes.
gaz sez: Sloe gin does a fabulous job in this cocktail. It’s one of those “why didn’t I think of that” ingredients. And the cherry bitters (I used Fee Brothers) add a fabulous dimension to the drink. Not Too Sloe should be consumed quickly!
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