Sloe Gin Fizz
Plymouth is distributing sloe gin again in the United States, and it’s a fine thing. To make a fizz, shake two ounces of sloe gin, a hearty squeeze of lemon juice, a dollop of simple syrup, and the white of one recently-laid egg in a shaker with no ice. Shake for 30 seconds, then add ice and keep shaking. Pour into a glass over ice and top with club soda. (and if drinking raw eggs freaks you out, don’t do it.) If you’d like to see me make a mess of a Sloe Gin Fizz, check this out. Oh, and my chickens guest star in this...
Read MoreSloe
Also known as the blackthorn bush or by its Latin name, Prunus spinosa, this large European hedgerow plant produces the small, tart fruit used to make sloe gin. It’s hard to find in these parts, but try Forest Farm nursery in Oregon or Lincoln Oakes nursery in North Dakota. Sloes can take a little light shade, but they do get over 12 feet tall, so give them plenty of room and don’t expect fruit for a few years—sloes are, well, slow. The instructions for making sloe gin are pretty similar to those of cassis, except you’ll use gin. Or you can just go buy a bottle of sloe gin. Plymouth...
Read MoreGrow Your Own: Black Currants and More Great Stuff
Over the last few weeks I’ve been posting about the Drunken Botanist Plant Collection from the Territorial Seed Company and Log House Plants, a wholesaler grower supplying the collection to garden centers on the West Coast. We’ve covered a lot of ground–you can see all the posts here–but here are a few more worthy cocktail garden plants I wanted to mention. And if you’d like to know more about growing or drinking a particular plant, use the search box or check the tag cloud on the right side of this page and in the footer. For instance, rhubarb is here,...
Read MoreBooks by Amy Stewart
The Drunken Botanist
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