Sloe Ride

By: Hannah Lee Leidy
Photo by Rush Jagoe

Food Culture of the South

Photo by: James Smith

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One cocktail

  • 1 ½ ounces Hayman’s Sloe Gin
  • ½ ounce Campari
  • ½ ounce lemon juice
  • ½ ounce Domaine De Canton
  • 5 muddled mint leaves
  • Ginger ale to top
  • Garnish: skewered cherries
  • Invented in England in the 1880s, the gin-based liqueur Pimm’s was typically mixed with carbonated lemonade. The Pimm’s Cup eventually found its way across the pond where New Orleans’ Napoleon House bar favored ginger ale and a cucumber garnish to great acclaim. At Hot Tin, LeBas muddles mint leaves with sloe gin and Campari, infusing the refreshing cocktail with bitter, herbal notes for a modern riff.

To a 12-ounce collins glass, add first five ingredients. Then, add ice and top with ginger ale and skewered cherries.

From Hot in the City.

  • Recipe by Jake LeBas of Hot Tin in New Orleans, Louisiana

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