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Tetsuya Wakuda: Sloeberry Bomb

Australian Gourmet Traveller cocktail recipe for Sloeberry Bomb by Tetsuya Wakuda.
Sloeberry Bomb

Sloeberry Bomb

Chris Chen

Ingredients

Method

Main

1.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.

Rose liqueur is available from select liquor stores. Sloe gin, gin infused withsour sloe plums, is available from select liquor stores.

Notes

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