Blackthorn sour
by
This vintage cocktail is teeming with festive flavours including cherry, cloves and vanilla. Vivek Singh's signature style comes through in the spiced pineapple compote
Ingredients
Blackthorn sour
- 45ml of sloe gin
- 20ml of lemon juice
- 5ml of Galliano L'Autentico
- 1 egg white
- ice cubes
Pineapple compote
- 1 pineapple , around 1kg in weight
- 500ml of water
- 500g of sugar
- 2 tbsp of cloves
- 100ml of kirsch
- 50ml of lemon juice
Garnish
- redcurrants
- rosemary
- orange peel
- icing sugar
Equipment
- Straws
- Boston glass and shaker
- Hawthorne cocktail strainer
- Falcon tumbler
Method
2
Bring up to 70°C on a low to medium heat and cook for 45 minutes. Remove from the heat, allow to cool, then add the Kirsch and the lemon juice. Divide into batches and either freeze or store in the fridge
- 100ml of kirsch
- 50ml of lemon juice
3
Place 15g of pineapple compote into a shaker, along with the gin, lemon juice, galliano and egg white. Add enough ice to come half way up the shaker and seal with a lid or Boston glass
4
Shake hard for 30 seconds before transferring all the contents in a Falcon tumbler (pictured). Garnish with the red currants, rosemary, orange peel and a light dusting of icing sugar
- redcurrants
- rosemary
- orange peel
- icing sugar
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Blackthorn sour
