For our fifth and next-to-final riff for Negroni Week, we’ve gone to a slightly fruiter mix. Sloe gins are infused with the ripe plums of that name and a touch of sugar. This gin appears often in cocktails created in the late 1800s and early 1900s, particularly in England. To balance the sweeter spirit, we replaced sweet vermouth with Lillet Blanc, a drier vermouth. Campari’s bitter tones blend well in this.

Sweet ‘n’ Sloe
1 ounce Plymouth Sloe Gin
1 ounce Lillet Blanc
1 ounce Campari

Pour the ingredients into a mixing glass with several ice cubes. Stir long enough to thoroughly chill. Strain over ice into an old-fashioned glass. Garnish with an orange slice.

Want to know more? Sloe gin

Tasting notes: Rich and fruity, a potent balance of bitter, sweet and dry.

Tomorrow: Groan…

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