Quick, Quick, Sloe

Each year, as frost creeps across the hardening turf, intrepid foragers plunder hedgerows in search of their annual bounty of fruit. One such prize is the tart, dark violet sloe berry of the blackthorn bush, gathered across Europe and used to flavor drinks or preserve as jam. In England, sloes add depth to gin, imbuing the crisp and floral indigenous spirit with a distinctive fruitiness. For those without the time or access to make their own infusions, London brewery Sipsmith has produced a limited edition version of this winter classic. Here the company’s master distiller, drinks historian Jared Brown, offers a cocktail for the celebratory season, which unites sloe gin with another festive favorite, champagne.

Royal Sloe Fizz

 

• 40ml Sipsmith Sloe Gin
• 25ml lemon juice
• 15ml simple syrup
• 1 egg white
• Champagne

Combine sloe gin, lemon juice, egg white and simple syrup in a shaker. Shake well. Add ice. Shake again. Strain into a sherry glass or a small highball. Top with champagne—enough so that the height of the froth is roughly equal to half of the drink.