Skip to main content

Sloe Gin Plum Cocktail #StoneFruit

Here we are at day two of the #StoneFruit blogging party, hosted by Heather of Hezzi-D's Books and Cooks. Yesterday the stone fruit celebration covered cherries, peaches, plums, and even a mango. I guess I never thought about a mango as a 'stone fruit', but it does have a stone in it, right?!? Today, the group presents...

Sloe Gin Plum Cocktail

I had heard about sloe gin years ago during a live chat in one of my wine blogging circles. But I never found any until I was walking through London's Heathrow airport on my way back from Denmark after the new year. I immediately scooped up a bottle; I probably would have purchased two, but my husband already had some alcohol in his carry-on.

Sloe gin is a red distilled alcohol made with gin and sloe (blackthorn) drupes, which are a small fruit related to the plum. I was never a gin fan until I covered a cocktail event at a local hotel years ago. After that, I was sold.

I appreciated the historical background of gin as a cure-all. Gin was invented in the 17th century by a physician in the Netherlands who started with neutral grain spirits and flavored them with the juniper oil. He used it to treat kidney ailments and called it 'genever' which, in Dutch, means juniper.

The British incorporated the juniper-infused alcohol into their regimen to battle malaria and scurvy. While effective at inhibiting malaria-causing parasites, quinine – made from the bark of the cinchona tree – has a bitter, unpleasant taste. Diluting quinine with water and sweetening it with sugar formed a ‘tonic water.’ The British East India Company and its colonials in India, then, added gin to the tonic to make it even more palatable. Voilà! The Gin & Tonic was born.

While I love a good G&T, I also enjoy seasonal variations. So, for the #StoneFruit event, I decided to make a version with some muddled plums that the Enthusiastic Kitchen Elf and I picked at a local farm. You can read about our Plum Picking adventure in my first post for this event!

Ingredients makes one cocktail

  • 1/2 fresh organic plum, sliced into chunks or wedges
  • 1 sprig organic rosemary
  • 1-1/2 ounces sloe gin (you can substitute regular gin, if you don't have sloe gin)
  • 1/2 ounce elderflower liqueur (I had homemade, but St. Germain is a commercial equivalent)
  • tonic water or soda water (I prefer the bitterness of tonic, Jake likes the soda water version)
  • Also needed: ice, cocktail shaker or mason jar


In a cocktail shaker or mason jar, combine the plum chunks and a few rosemary leaves (keep the sprig mostly intact for garnish) with a splash of soda water or tonic. Muddle until you begin to smell the rosemary; I just use a spoon and press the fruit and herbs against the side a few times.

Add several ice cubes, sloe gin, and elderflower liqueur to the shaker or jar. Shake or stir vigorously with the top on. Add ice cubes to a serving glass, then pour the shaken mixture in. Top off the glass with more tonic or soda water. Garnish rosemary sprig and serve immediately.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an