Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a beautiful Laguiole cheese set valued at $89.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Tetsuya Wakuda: Sloeberry Bomb


You'll need

5 ml rose liqueur (optional, see note) 5 ml sweet vermouth Dash of Peychaud’s bitters 30 ml Hendrick’s gin 20 ml cranberry juice 15 ml sake 15 ml sloe gin (see note) 5 ml Cointreau

Method

  • 01
  • Half fill a cocktail shaker with ice, add rose liqueur and sweet vermouth and swirl together. Drain, reserving ice. Add bitters to ice-filled shaker followed by remaining ingredients. Shake until just chilled (4-5 seconds), strain into a chilled highball or tall glass and serve.
Note Rose liqueur is available from select liquor stores. Sloe gin, gin infused withsour sloe plums, is available from select liquor stores.

At A Glance

  • Serves 1 people
Win
tickets to Little Sydney!

Here's your chance to win 2 complimentary tickets to the hottest event on Sydney's calendar.

Read More
Win
lunch at Grossi Florentino!

Win lunch for six people at Grossi Florentino Upstairs. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 1 people

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.