In the words of Steven Tyler of Aerosmith, Sloe gin fizzy, do it 'till you're dizzy, give it all you got until you're put out of your misery. With the availability of honest-to-goodness Plymouth Sloe Gin in the US market, it is now possible to make a refreshing Sloe Gin Fizz, without having to resort to artificially-flavored "sloe gin" schnapps. If you can find Plymouth Sloe Gin (I ordered mine from Drink Up New York and it was worth the effort), try one of these on for size...
Sloe Gin Fizz
2.5 oz Plymouth Sloe Gin
0.5 oz fresh lemon juice
0.5 oz simple syrup
1/2 egg white*
Shake vigorously without ice, to froth the egg white. Then add ice and shake again to chill. Pour into an ice-filled short glass, garnish with a lemon slice, and top with 2 oz of sparkling water.
Cheers! ~Dr. Cocktation
*NB: The American Egg Board states: There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food-borne illness.
Cocktails + Libations = Cocktations
If you are wondering what a cocktation is, yours is a valid question. Cocktation is in fact a made-up word that tumbled from my mouth one day when I was trying to say the word concoction. That nifty little neologism was the seed idea for this blog, and here we both are today.