Demeter

Applejack, Dolin Rouge Vermouth de Chambéry and Hayman’s Sloe Gin form the base of Demeter. The mixture is stirred and served in a coupe glass.

Demeter in a coupe, served without ice, ungarnished, against a black background.

Active preparation: 4 minutes

Ingredients

  • 30 ml Applejack
  • 22.5 ml Dolin Rouge Vermouth de Chambéry
  • 15 ml Hayman’s Sloe Gin
  • 15 ml Lemon juice
  • 15 ml Simple syrup (1:1 sugar to water by weight)

Prepare ahead

Each component makes the stated batch. Measure the finished component into each drink.

Simple syrup (1:1 sugar to water by weight)

Active preparation: 5 minutes; total time: 25 minutes. Batch shown; final yield is not specified; measure 15 ml for one drink.

  • 100 g White sugar
  • 100 g Water
  1. Combine the weighed sugar and water in a clean saucepan. Warm gently and stir until the sugar dissolves; do not boil down.
  2. Cool fully, transfer to a clean covered container and refrigerate. Prepare a small fresh batch; discard if spoiled and follow ingredient storage guidance.

Ratio basis is by weight, an editorial specification where the source gives no basis. Recipe assembly time assumes this common syrup is ready.

Instructions

  1. Measure the mixing ingredients into a mixing glass. Reserve any garnish, sparkling topping or side serve.
  2. Add cubed ice and stir until thoroughly chilled.
  3. Strain into the coupe glass.