Three Ways To Enjoy Hayman’s Sloe Gin
As the days get shorter and the nights draw in, there’s nothing like cosying up with a Hayman’s Sloe Gin cocktail. Made using our award-winning
Sugar Snap Gimlet
You will need…
- 50ml Hayman’s Royal Dock Gin
- 20ml Cocchi Americano (Vermouth)
- 15ml homemade sugarsnap shrub
- 1 dash celery bitters
- 1 dash lemon bitters
Steps to make…
To make the shrub, heat equal parts white wine vinegar and sugar in a saucepan until the sugar is dissolved. Add a handful of sugar snap peas, simmer for 5 mins then allow to cool. Strain before bottling and leave in the fridge for 1-2 days. Chill a martini glass. Stir all ingredients over cubed ice in a mixing glass and strain into the martini glass.
Enjoy!
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