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1 12 oz Blanco tequila
34 oz Cynar
34 oz Sloe gin
1   Maraschino cherry (as garnish)
Instructions
Stir, strain, straight up, coupe, garnish
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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6 Comments

mahastew's picture

I feel like it needs a little

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.

I haven't tried it, but The

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.

Zachary Pearson's picture

Plymouth and TBT are the good

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

christina in tacoma's picture

This sounded interesting, but

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.