Tuesday, February 27, 2018

sloe & unsteady

1 1/2 oz Sloe Gin (Atxa Patxaran)
1/2 oz Fernet Branca
1/2 oz Honey Syrup
1/2 oz Lime Juice
2 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.
Two Tuesdays ago, I was lured in by a sloe gin recipe posted in a 2015 Imbibe Magazine article crafted by Jessica Sanders of Drink.Well in Austin. The Sloe & Unsteady was unique for I have never seen sloe gin and Fernet Branca paired together, and I was curious to see if sloe gin would work as well with another amaro as it did with Cynar in the Lipspin and Campari in the Chester Rapkin. Once prepared, the Sloe & Unsteady offered up a lime, menthol, and berry aroma. Next, honey, lime, and berry notes on the sip were chased by plum and minty herbal flavors on the swallow. Overall, the honey and sloe liqueur mollified Fernet Branca's assertiveness and forced it to play rather nicely here in the balance.

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