Tetsuya Wakuda: Sloeberry Bomb

Name: Tetsuya Wakuda: Sloeberry Bomb
Yield: 1
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

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

Serves 1

Byron Woolfrey

ProfileTetsuya Wakuda

Styling byGeraldine Muñoz

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

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.