Sloe Gin and Tempranillo Negroni

Sloe Gin and Tempranillo Negroni

Melbourne winters are brutal and this one seems to be more bitterly cold than usual. From someone who withstood years of English winters, this is saying something. Sloe gin is my go to in winter and this rich spiced Sloe gin and Tempranillo Negroni by Dan Jones in his book Gin: Shake, Muddle and Stir is perfect for cold evenings. You could even heat it up a little to keep your hands warm!

Ingredients for Sloe gin and Tempranillo Negroni

30ml Sloe and Star Anise Gin

30ml Tempranillo reduction

60ml campari

orange peel/star anise to garnish

Method

To make the Sloe and Star Anise infused gin

For his recipe Dan has created a sloe and star anise gin from scratch, using fresh ripe sloe berries, as they are easier to come by in the UK. Fortunately I had some delicious McHenry sloe gin to hand so, I added some star anise to the sloe gin and infused for three days.

Sloe Gin and Tempranillo Negroni

To make Tempranillo reduction 

Ingredients

200ml Tempranillo wine

pinch of crushed star anise

100g of dark brown sugar

1 tablespoon of corn syrup or golden syrup (optional)

Method

Simmer the wine and star anise in a non-stick pan and slowly add the sugar. Turn down heat and stir constantly with a wooden spoon until all the sugar has dissolved and the mixture has reduced by a third. Turn off the heat and leave for 20-30 minutes to cool and for the flavours to infuse. Adding the corn syrup to the finished product will keep the reduction smooth.

To make to Sloe Gin and Tempranillo Negroni

Stir the ingredients in a  mixing glass over ice. Strain into a rocks glass filled with a large ice-cube. Garnish with the orange peel and or star anise.

Sloe Gin and Tempranillo Negroni

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The Gin Queen

The Gin Queen

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