Not content with the low-proof specs of the classic Sloe Gin Fizz, bartender Colin Carroll adds gin for extra fortification and a dash of Peychaud’s for an extra layer of flavor.
1½ oz. sloe gin
1 oz. gin (Carroll uses Walter Collective)
¾ oz. fresh lemon juice
¼ oz. Demerara syrup
½ oz. fresh egg white (pasteurized if you like)
2-3 dashes of Peychaud’s bitters
Tools: shaker, strainer
Glass: double rocks
Garnish: Peychaud’s bitters
Combine the gin, sloe gin, lemon and syrup with egg white in a shaker and shake without ice until the egg white gets fluffy. Add ice and shake until chilled. Strain into a double rocks glass over a large ice cube. Top with the soda, then the bitters.
Colin Carroll, Trifecta Tavern, Portland
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