Sloe Gin Fizz cocktail recipe

The Sloe Gin Fizz is a refreshing spritzy drink that’s perfect for spring and summer soirees. It’s a delightful mix of sweet and tart, and does a wonderful job of showcasing the under-appreciated, ruby-hued sloe gin.

Part of a category of cocktails referred to as the pre-Prohibition cocktails, the Sloe Gin Fizz was born at the beginning of the 20th century alongside other classics like the Charlie Chaplin, which also uses sloe gin. The first recorded reference of the Sloe Gin Fizz was in the 1887 edition of Jerry Thomas’ Bartender’s Guide, which featured six fizz recipes. Jerry himself didn’t lay claim to being the original creator, but there are no details to be found on who it actually was. After falling out of favour after Prohibition, it was revived and enjoyed throughout the 1960s before fading in popularity again. Now, with the growing appreciation of all things gin, sloe gin is also getting its time in the sun again. And, as a result, so is the Sloe Gin Fizz.

Haven’t tried sloe gin before? Here’s a quick rundown. First – it’s technically a liqueur. It’s made by soaking sloe berries, which are bitter, blueish-black in colour, and actually part of the plum family. Sloe gin has been around since the 18th century, for almost as long as gin itself, but was once produced cheaply and had a reputation as a syrupy, poor man’s port. Though native to England, many Australian distilleries are now producing delicious sloe gin, with the sloe berry blackthorn plant growing wild in Tasmania after early English colonists planted trees to remind them of home.

The Sloe Gin Fizz is actually a riff on the traditional Gin Fizz, which uses standard gin, so you can easily swap out sloe gin for a traditional favourite, or go half and half. Alternatively, a shiraz or rosé gin would bring a different flavour to this classic cocktail. You can also adjust the soda water and sugar syrup to suit your tastes, depending on how sweet you like it.

This drink is often served with an egg white foam, like a Gin Sour. An egg white foam adds texture and creaminess to a cocktail, and is a fun contrast to the carbonated bubbles in this Fizz. It’s easier to achieve than you may think, and the secret to a perfect frothy foam lies in what’s known as a dry shake. Simply separate an egg white and add it to the rest of the ingredients in a cocktail shaker, but leave the ice out. Give it a shake to let the protein in the egg begin to form foam, without being diluted, then, add the ice to the shaker and give it a second vigorous shake. This cools the drink while strengthening the foam further. The last step? Pour it into your glass and the egg white will naturally create a creamy foam on top.