Sloe Gin Fizz — Champagne version
Sloe fruit, lemon and syrup form a sweet-tart base, with egg-white foam and Champagne defining this presentation.
Named source specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Sipsmith Sloe Gin | 60 | 2.03 | 60 ml Sipsmith Sloe Gin |
| lemon juice | 30 | 1.01 | 30 ml lemon juice |
| simple syrup | 22.5 | 0.76 | 22.5 ml simple syrup |
| 1 egg white | — | — | 1 egg white |
| Top with Champagne | — | — | Top with Champagne |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Aerate sloe gin, lemon, syrup and pasteurized egg white without ice. Shake again with ice and strain. Add Champagne carefully to develop the foam.
Glass: Small highball. Ice: None in serving glass. Garnish: None specified.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Sweet (dominant): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: high. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
- Use pasteurized egg ingredients and follow the approved cold-holding and allergen procedure; alcohol is not a sanitizing step.
Add carbonated ingredients at service; do not shake or store the finished fizzy drink as a still batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Ingredient checks: Egg: present; use pasteurized ingredients under the bar’s approved procedure. These checks are not a complete allergen declaration for every brand or garnish.
Spirit & ingredient choices
Recipe notes & variations
The source specifies 2:1:0.75 parts; the working quantities use a 30 mL part. This Champagne-topped version is distinct from a soda-water fizz. Sloe gin is a sweetened gin liqueur.
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.