Ingredients:

  • 2 fl oz Sloe Gin (Chilled, high quality recommended)
  • 1 fl oz Fresh Lemon Juice
  • ¾ fl oz Simple Syrup (1:1 Ratio)
  • 1 Large Egg White (or equivalent)
  • Approx. 3 fl oz Chilled Soda Water (Top-up)
  • 1 Maraschino Cherry or Lemon Wheel (Garnish)

Instructions:

  1. Chill the Glass: Fill a highball or Collins glass with ice and soda water (or plain water) and set aside to chill while preparing the drink.
  2. Measure Ingredients: Using a jigger, measure the sloe gin, fresh lemon juice, simple syrup, and the egg white.
  3. Combine (Dry Shake): Pour the measured sloe gin, lemon juice, simple syrup, and egg white into the cocktail shaker. Do not add ice yet.
  4. The Dry Shake: Secure the lid tightly on the shaker. Shake vigorously for 45–60 seconds to emulsify the egg white, creating the crucial foam layer.
  5. The Wet Shake: Fill the shaker 2/3 full with high-quality ice cubes. Secure the lid again. Shake vigorously for an additional 30 seconds until the outside of the shaker is thoroughly frosted and extremely cold.
  6. Strain: Empty the chilled highball glass (discarding the chilling liquid/ice). Double-strain the contents of the shaker (through the cocktail strainer and the fine-mesh strainer) into the empty glass.
  7. Add the Fizz: Gently top the cocktail with the chilled soda water. Pour slowly down the side of the glass to avoid collapsing the foam head.
  8. Garnish and Serve: Garnish immediately with the maraschino cherry (dropped into the foam) or a neat lemon wheel on the rim. Serve immediately.