Lipspin
Description
Blanco tequila, Sloe gin, Cynar, Maraschino cherry
Ingredients
| 1 1⁄2 | oz | Blanco tequila |
| 3⁄4 | oz | Cynar |
| 3⁄4 | oz | Sloe gin |
| 1 | Maraschino cherry (as garnish) |
Instructions
Stir, strain, straight up, coupe, garnish
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Cocktail summary
| Yield | |
|---|---|
| Year | 2011 |
| Created by | Phil Ward, Mayahuel, New York, NY |
| Authenticity | Authentic recipe |
| Reference | http://www.foodandwine.com/recipes/lipspin-cocktails-2011 |
| Posted by |  |
From other users
Complex, with enough bitterness to pull off the lack of acid. Made with reposado, which seemed fine. A sharper, more peppery blanco might be even better.
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Comments
This sounded interesting, but I think it really needs some acid. May give it a try again next time I am stumped by what to do with my sloe gin; I used the Bitter Truth.
I feel like it needs a little spice to cut the cough-syrupiness of the sloe gin, like if you cut the amount of Cynar by half and add the same amount of Punt e Mes. Will try that.
What sloe gin are you using? I find the Plymouth pretty far from cough syrup.
I haven't tried it, but The Bitter Truth also makes a good one -- reportedly a bit more bitter than Plymouth. I'm not familiar with any others that are worth drinking. The Plymouth sloe gin is a challenging flavor -- definitely not like cherry cough syrup.
Plymouth and TBT are the good ones, with TBT being more bitter. Like most things, cheap sloe gin is bad sloe gin - they're usually flavored instead of infused, and full of sugar.
Thanks,
Zachary
OK, you got me. Not Plymouth. I'll have to give it a try with that, too.