Sloe rum cocktail June 05 2016
My current favourite cocktail, named by my friend Anita, may I present ... The Sloe and Steady:
- 50ml sloe rum ( as foraged with Gabriella of Mangia Bene blog last autumn)
- 1 tbsp rhubarb syrup
- 50ml cranberry juice
- 100ml ginger beer to top up
- Squeeze and a slice of lime
Put 2 big cubes of ice into a glass, add the above ingredients in the order as listed above.
Drink on a Saturday night with a fun paper straw. These are the new Liberty print straw from the ace Papermash.
Recipes for the rum and syrup if you're planning to make them yourself:
1l white rum
Freeze the sloes overnight then put everything into a big kilner jar to steep for at least 6 months. Give it a shake every now and then.
When it's ready strain through a coffee filter to seprate. Use your sloe rum in cocktails and use the leftover sloes as a replacement for cherries to make chocolate and cakes!
100g white sugar
Place everything into a pan and bring to a boil. Simmer for approx 20 min until the rhubarb is soft. Strain through a tea strainer to get your syrup. The colour is gorgeous! Save the leftover rhubarb as jam to put on toast. P.S. The gorgeous stickers below are also from Papermash. They're matte so perfect for writing pretty labels.