Blackthorn

• 6 cl Sloe gin
• 3 cl Sweet vermouth
• 1 Dash Angostura Bitters
• Lemon twist - for garnish

Instructions

Combine the ingredients in a mixing glass filled with ice and stir until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass. Garnish with the Lemon twist.

Notes

Blackthorn origin story

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Nutrition Facts

About the ingredients

• Sloe gin: Sloe gin is a British red liqueur made with gin and sloes. Sloes are the fruit (drupe) of Prunus spinosa, a relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume. However, the European Union has established a minimum of 25% ABV for sloe gin to be named as such. Sloe gin is technically a gin-based liqueur, but due to historical prevalence at the time of writing the EU spirit drink regulations, the colloquial name 'sloe gin' was included in the legal definitions and as such is the only gin-based liqueur that can legally be called gin without the liqueur suffix. The traditional way of making sloe gin is to soak the sloes in gin. Most recipes call for the addition of sugar, but this is not required. The drink develops a sufficient sweetness when the fruit is left in the alcohol and is allowed to mature. The addition of sugar is actually likely to inhibit the passage of flavor compounds from the fruit into the spirit, due to a reduction in osmotic pressure; a common criticism of sloe gin is that it is much too sweet.
• Vermouth: Vermouth is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), and rosé. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Italian and French companies produce most of the vermouth consumed throughout the world.
• Angostura Bitters: Angostura bitters is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is recognisable by its distinctive oversized label. Angostura is Spanish for 'narrowing', the town of Angostura having been at the first narrowing of the Orinoco River.

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