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Sloe Gin Fizz

This classic drink is a variation of the Gin Fizz, but instead of using regular gin, it features sloe gin as its base. Sloe gin is a red liqueur made from sloe berries, a type of wild plum that grows in Europe and Asia.

Sloe Gin Fizz Cocktail

The Sloe Gin Fizz is a perfect drink for those who like their cocktails on the sweet and tart side. It’s made with sloe gin, lemon juice, sugar, and club soda, which gives it a fizzy texture. The drink is typically served over ice and garnished with a lemon wedge. If you’re a fan of gin-based cocktails, you’ll definitely want to give this one a try.

History

The sloe gin fizz is a classic cocktail that has a rich history dating back to the early 1900s. It is believed that American bartenders discovered sloe gin, a gin-based liqueur made with sloes, the fruit of the blackthorn plant, and invented the sloe gin fizz, which was a variation of the popular gin fizz.

Homemade Sloe Gin Fizz with Lemon Juice

Originally, sloe gin was traditionally drunk in the depths of winter as a warming drink in England. However, the Americans summer-ified it with citrus and soda water, creating the sloe gin fizz, which is arguably the most famous sloe gin cocktail out there.

The history of sloe gin is closely tied with the history of gin itself. Gin was first produced in England in the 17th century, and it quickly became a popular drink. It was particularly popular in Plymouth, where distillers produced a style of gin that was known as Plymouth gin.

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Sipsmith, a distillery located in London, is known for producing high-quality sloe gin. They use a traditional method of production, where they steep the sloes in gin and sugar for several months, resulting in a smooth and fruity liqueur.

Sloe gin has an alcohol content between 15 and 30 percent by volume, but the European Union has established a minimum of 25% ABV for sloe gin to be named as such.

Overall, sloe gin fizz is a classic cocktail with a rich history that is closely tied with the history of gin itself. Its popularity has endured for over a century, and it remains a beloved drink among cocktail enthusiasts.

How to Make It

Sloe Gin Fizz Cocktail

Sloe Gin Fizz

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes

Making a Sloe Gin Fizz is easy and refreshing. Here's how you can make it:

You will need the following ingredients to make a Sloe Gin Fizz:

Ingredients

  • 1 1/2 ounces sloe gin
  • 1 ounce lemon juice, freshly squeezed
  • 3/4 ounce simple syrup
  • Club soda, to top
  • Lemon wedge, for garnish

Instructions

  1. Fill a cocktail shaker with ice.
  2. Add sloe gin, lemon juice, and simple syrup.
  3. Shake well until the outside of the shaker is frosted.
  4. Strain into a tall glass, such as a Collins or highball glass, filled with ice.
  5. Top with club soda.
  6. Garnish with a lemon wedge.

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Variations

If you’re a fan of the classic Sloe Gin Fizz, you might want to experiment with some variations to switch things up. Here are a few ideas to get you started:

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Alabama Slammer Sloe Gin Fizz

Add a splash of amaretto to your Sloe Gin Fizz for a nutty, fruity twist on the classic cocktail.

Cherry Sloe Gin Fizz

Muddle a few fresh cherries in the bottom of your cocktail shaker before adding the other ingredients for a sweet, fruity flavor.

Tom Collins Sloe Gin Fizz

Swap out the soda water in a classic Tom Collins for sloe gin to create a Sloe Gin Fizz with a bit more bite.

Maple Syrup Sloe Gin Fizz

Replace the simple syrup in your Sloe Gin Fizz with maple syrup for a rich, sweet flavor.

Sparkling Water Sloe Gin Fiz

Use sparkling water instead of soda water for a lighter, bubblier Sloe Gin Fizz.

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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