Sloe 75 Recipes

Steps:

• In a shaker filled with ice, add the gin, simple syrup, lemon juice, lime juice and bitters, and shake to combine. Strain into 2 champagne glasses, then top with the wine and enjoy!

Steps:

• Fill a cocktail shaker with ice. Pour the limoncello and gin over the ice. Shake vigorously for 15 seconds. Strain and pour into a chilled martini glass. Top with the prosecco. Garnish with the lemon twist and serve.
• Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks.
• Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest.
• If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.
• Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months. Makes about 3 cups.

Steps:

• In a blender, whirl strawberries and simple syrup to a purée. Strain into a serving pitcher.
• To the pitcher, add lemon juice, gin, and half the Champagne. Stir in the sliced strawberries (to help settle the foam before pouring the rest). Twist lemon peels over the cocktail to release their oils, then drop into the pitcher. Pour in remaining Champagne and stir. Add more ice to chill, and serve immediately.

Steps:

• Fill a cocktail shaker with ice cubes and add the gin, lemon juice and agave syrup. Shake vigorously until chilled, about 10 seconds. Strain into a champagne glass or coupe and top with Prosecco.