Serve in a

Garnish:

Red sorrel leaf, the colours and flavour match the drink

How to make:

Add all ingredients to a chilled stirring vessel, add ice and stir for about 10-12 seconds or until optimal dilution.
Strain and pour into a frozen coupe glass, carefully float garnish on on top.

Allergens:

Recipe contains the following allergens:

• Fino sherry – Sulphur Dioxide/Sulphites

Notes:

The name "Sloe Scarlet" captures the warm, rich colors of autumn, with the sloe gin and Fino Sherry evoking the deep reds and oranges of the season. The menthe adds a fresh, crisp note, like the first hint of autumn's chill in the air. The name "Sloe Scarlet" is a perfect fit for this autumnal cocktail!

Origin:

I wanted to use Haymans sloe as it's my preferred gin, the flavour has such a deep note that can stand its own and shine through a lot of other ingredients.
It's also autumn here currently in Canberra Australia so I wanted to make a drink to match the weather and surroundings.
The plum rich notes of the sloe made me think of spice and mint to add along side the gin, smooth stir downs being my favourite style of cocktail took the lead with the cocktail.
The agave with with rich honey notes complimenting the sloe plum notes, fino to add some salinity and crispness, menthe and peychauds to add that delicious pairing note of winter spice/aromatics and warmth of mint.
Then balanced all out with verjuice to give length depth and acidity to complete to sipper.

Nutrition:

One serving of Sloe scarlet contains 142 calories.

Alcohol content:

• 0.6 standard drinks
• 9.08% alc./vol. (18.16° proof)
• 8.6 grams of pure alcohol