Tetsuya Wakuda: Sloeberry Bomb
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Serves
1
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5 ml
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rose liqueur (optional, see note)
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5 ml
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sweet vermouth
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Dash
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of Peychaud’s bitters
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30 ml
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Hendrick’s gin
|
|
20 ml
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cranberry juice
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15 ml
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sake
|
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15 ml
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sloe gin (see note)
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5 ml
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Cointreau
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1
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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.
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Note Rose liqueur is available from select liquor stores. Sloe gin, gin infused withsour sloe plums, is available from select liquor stores.
RECIPE Tetsuya Wakuda & Byron Woolfrey
PHOTOGRAPHY Chris Chen
STYLING Geraldine Munoz