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Sloe Gin Cocktails

By Sarah Groves, also posted in News on

As Autumn begins, why not try one making one of our fantastic new Sloe Gin cocktails designed by Lukasz Juszczak from The Crown Hotel and Tim Blake from Benson Blake's Bar & Grill in Bury St Edmunds. If it's all a bit too much like hard work, then pop into The Crown or Benson Blake's and ask one of their mixologists to make it for you!

Lukasz's Cocktails:

Sloe Gin Martini
Serve in a chilled martini glass 70 ml Sloe Gin, 0-15 ml of Vermouth (depending on how dry you like it). Few dashes of Angostura bitters, shake or stir over ice until cold. Garnish with a lemon peel.

Sloe Gin Collins
Serve in a highball glass 35 ml Sloe Gin 25 ml, Lemon Juice. Build over ice, top up with 100 ml soda water. Serve with a lemon wedge.

Southwold Slammer
Highball glass, build over crushed or cubed ice, 35 ml Amaretto, 35 ml Sloe Gin, 100 ml Orange Juice, 25 ml Cranberry Juice

Sloe Burner
Highball glass, 35 ml Sloe Gin, 25 ml Peach Schnapps - like Archers, 25 ml Gin, 125 ml White Grapefruit juice. Stir over ice, serve with a grapefruit wedge.

Tim's Cocktails:

20ml Adnams Gin, 20ml Adnams Sloe Gin, 20ml Lemon Juice, 15ml Sugar Syrup, 15ml Adnams Morello Cherry Add first four Ingredients into a 12oz highball or rocks and dry stir. Add crushed ice to the top and drizzle with morello cherry liqueur. Garnish with a lemon and cherry

Hawthorn Fizz
25ml Adnams Gin, 25ml Adnams Sloe Gin, 20ml Lemon Juice, 20ml Orgeat Syrup. Top with Soda water. Shake first three ingredients and strain over cubed ice in a highball glass. Top with soda. Garnish with a large lemon twist.

Slow Lemonade
30ml Adnams Sloe Gin, 20ml Adnams Limoncello, 20ml Lemon Juice, 10ml Lime Juice, 40ml Water, 20ml Sugar Syrup. Add all ingredients into a highball glass and churn over crushed ice. Garnish with thin lemon slices and berries

Prunelle 75
30ml Adnams Sloe Gin, 15ml Lemon, Juice 15ml, Sugar Syrup. Top with the Adnams Selection Champagne Shake first three ingredients. Strain into a chilled champagne flute and top with champagne. Garnish with a maraschino cherry in the drink. Cheers!


Sarah Groves