- Serves: 8
- Sugar syrup x 300g (made from 500g sugar, 500g water heated and cooled
- Hot foam
- 4 egg whites
- 125ml lemon juice
- 75ml sloe gin
- 150g of the sugar syrup
- 250ml lemon juice
- 150ml sloe gin
- 150g sugar syrup
This cocktail is going to impress your friends and family. Don’t be scared about creating a hot and cold cocktail, it’s actually very simple. You will need a cream whipper gun which are easily found on line or in your local cookware shop. Use the freshest possible free range eggs. Freshly squeezed lemon juice is the best, but you can use the bottled variety. It’s worth spending a little bit more on a better quality gin, it will make a better the cocktail.
- Frozen granita. Start by putting the glasses you are using in the freezer. I recommend an old style martini glass but any cocktail glass will do.
- Mix the lemon juice, sugar syrup and the sloe gin together and place in a shallow container and place in the freezer. Allow this to freeze as much as possible, but it will never go hard due to the alcohol. So don’t worry if you leave it too long.
- Divide this iced mixture into your glasses and return it to the freezer. This can be done a day in advance.
- Hot foam. Place the ingredients into your cream whipper. Screw on the lid tight and charge twice. Give this a really good shake then place into a bowl or pan of hot water. I use the water from a kettle, but you must make sure you give it a shake every couple of minutes to ensure you don’t get any hot spots.
- When you are ready to serve, remove the glasses from the freezer and top with the hot foam.
To make it easier here is download for this special recipe Sloe Gin Fizz