Violet’s Sloe Gin Fizz

Name: Violet’s Sloe Gin Fizz
Yield: 10
Cuisine: American

Recipe: Chris Wolfe , Anjou , Cincinnati

Photo: Lesley Wolfe/Lesley Wolfe Design

April 05, 2024

Blueberries bolster sloe gin’s herbal tartness in this warm-weather fizz.

At European-inspired Cincinnati cocktail bar Anjou, fresh blueberries lend depth and body to this seasonal fizz. “Blueberry brings a fresh, jammy tartness that bolsters the herbal tartness of sloe gin,” says operating partner Chris Wolfe of the bar’s Violet’s Sloe Fizz. “The high pectin levels also lend structural support for the fizz aspect of the drink.” Honey’s mellow sweetness helps to round out the flavor, while lemon turns on the brightness, and a finishing touch of Peychaud’s adds aromatics.

Ingredients

1 1/2 oz. London dry gin
3/4 oz. blue-honey syrup
3/4 oz. fresh lemon juice
1/2 oz. sloe gin
1 fresh egg white (pasteurized if you like)
2 oz. chilled soda water, to top

Tools:shaker, strainer
Glass:Collins
Garnish:1 spritz Peychaud’s bitters

Preparation

Combine the first 5 ingredients in a shaker and vigorously dry shake to emulsify the egg white. Add a large scoop of ice to the shaker, then shake again to chill. Fine strain into a chilled glass, then slowly pour the soda water on top. Allow the foam to firm up for 20 seconds, then spritz with Peychaud’s.

Blue-Honey SyrupAdd 360 grams of honey, 240 grams of fresh blueberries, and 120 grams of filtered water to a saucepan and place over medium heat, bringing the contents to a boil. Let boil for 2 minutes, then reduce the heat and simmer for an additional 13 minutes. Allow the mixture to cool slightly, then add to a blender and blend on medium speed for 90 seconds. Fine strain the syrup and store refrigerated in a resealable container for up to 2 weeks.