Sloe Gin Fizz

Hayman’s Sloe Gin, Hayman’s London Dry Gin and Lemon juice form the base of Sloe Gin Fizz. The drink is shaken and served in a collins glass.

Sloe Gin Fizz in a Collins glass, with a pink-red body, pale egg foam cap and no ice or visible garnish, against a black background.

Active preparation: 6 minutes

Ingredients

  • 22.5 ml Hayman’s Sloe Gin
  • 22.5 ml Hayman’s London Dry Gin
  • 22.5 ml Lemon juice
  • 15 ml Simple syrup (1:1 sugar to water by weight)
  • 1 piece Pasteurized egg white
  • 30 ml Club soda, chilled
  • 1 piece Lemon peel expressed, then discarded

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. Pour the measured chilled soda into the serving glass and set it aside.
  2. Measure the mixing ingredients into a shaker. Keep garnishes, any glass rinse, sparkling toppings and side serves separate.
  3. Seal and shake without ice for about 10 seconds to incorporate the pasteurized egg.
  4. Add ice and shake firmly for 10–15 seconds until the shaker feels cold.
  5. Fine-strain into the collins glass.
  6. Express a lemon peel over the foam, then discard it.