Chef's Recipes

Tetsuya Wakuda: Sloeberry Bomb

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

By Tetsuya Wakuda & Byron Woolfrey
  • Serves 1
  • Print
Sloeberry Bomb


  • 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


  • 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.

  • Author: Tetsuya Wakuda & Byron Woolfrey