Sloe Sunset
Hibiscus rum, sloe gin, and pomegranate. Red the whole way down.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| Hibiscus-Infused Rum | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| sloe gin | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| pomegranate liqueur | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| fresh grapefruit juice | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Demerara Syrup | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
Already built on your 1 oz30 ml pour.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.
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Preparations
Steep half an ounce of dried hibiscus in four cups of overproof rum for two days, then strain. It turns an alarming red.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Fill the Collins glass with crushed ice and strain the cocktail over it.
- Garnish with the edible flowers.
Mixology by Whiphttps://mixologybywhip.com/recipes/sloe-sunset
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