Rural Britain meets The Champagne Region in our seasonal cocktail recipe
December 11, 2019
Autumn Sloe Gin making is a well-established tradition in my family so I decided I’d make some myself this year. When I was leafing through an ancient family cookbook to find the recipe, I stumbled across this recipe for a festive Sloe Gin cocktail. “Sloe Royale” is one of those versatile cocktails that works whatever Christmas climate you are in so get the festive break off to a giggly start with this unusual fizzy concoction.
Making Sloe Gin for Christmas consumption is a tradition in our family and you could even make it in your campervan next autumn.
We picked Sloe berries from the blackthorn bushes along The River Yonne to make our own Sloe Gin and they are now busy imparting their flavour and maturing in time for Christmas consumption. I can’t share our secret family Sloe Gin recipe with you as that might attract death threats from other members of my family but there are many good recipes online and if you don’t fancy making your own (it’s too late to have it ready for this Christmas now anyway), Sipsmiths make a really good one.
We foraged for our sloes along the banks of The River Yonne but you will find them in hedgerows all over France. Just look for these tiny, blue plums in late October or early November
Our Anglo-French festive cocktail recipe combines very British Sloe Gin with very French Champagne, here’s the recipe:
Whether you are in a motorhome touring Europe or home with the family this Christmas, try this delicious sloe gin and champagne cocktail
Sloe Royales
Ingredients – Serves 2
– 3 Tablespoons (45ml) of Sloe Gin
– 300ml Chilled Champagne*
– A Fresh Cranberry, Raspberry or Blueberry per glass to serve (optional)
Serve in Champagne Flutes
Place a fresh berry (if using) in each Champagne flute and pour a tablespoon and a half (per glass) of Sloe Gin on top. Top each glass up with 150ml Champagne.
*You don’t have to make this cocktail with actual Champagne and to my mind, it is a bit indulgent to do so as you are adding quite a powerful second flavour. In my practice run I used the local “Cremant de Bourgogne” but a good quality Prosecco, Cava or other sparkling wine will do just fine. I prefer to use a dry wine but others with a sweeter palette might like it with a demi-sec (semi-sweet) sparkling wine too.
You can serve it with just about any nibbles or canapés you like but it is best with a cheesy flavour like Cheese Straws or better still my St Agur and Walnut Paté on Toast.
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