Tetsuya Wakuda: Sloeberry Bomb
Australian Gourmet Traveller cocktail recipe for Sloeberry Bomb by Tetsuya Wakuda.
- Serves 1
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Ingredients
- 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
Main
- 1Half 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.
Notes
Rose liqueur is available from select liquor stores. Sloe gin, gin infused withsour sloe plums, is available from select liquor stores.