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Sloe Gin Toddy 

This unique cocktail is one for those days when the winter weather has set in.  

Ingredients 

  • 1 tsp honey

  • 4 whole cloves

  • Pinch of cinnamon

  • 35ml Nonesuch Sloe Gin

  • Hot water

  • Whole orange

  • Cinnamon stick

Method

Add the honey & spices to a heat proof glass and pour in hot water, leaving room for the Sloe Gin.  Add the Nonesuch Sloe Gin, squeeze in the orange and stir until honey is melted. Then simply serve with a cinnamon stick to garnish.

Or try Nonesuch's Sloe Malt Hot Toddy recipe. 


Hot Mulled Sloe Gin 

Try this for a twist on the usual winter warmer. This cocktail requires whipping up a batch of mulled apple juice, and then adding it to the Sloe Gin to preserve the flavour and the booze. All ages can enjoy the mulled apple juice (pre adding the Gin). 

Ingredients 

  • Cloudy Apple Juice
  • Spices for mulling - cinnamon sticks, allspice, cloves, nutmeg or cardamon pods
  • Vanilla Pod (cut down the middle)
  • 30 - 50ml Nonesuch Sloe Gin (per serve)
  • A cinnamon stick (per glass)
  • Half an orange slice (per glass)

Method

  1. Add your chosen spices and vanilla pod to a pan
  2. Top with cloudy apple juice
  3. Simmer for between 5-10 minutes until just before boiling
  4. Ladle into a cup and add sloe gin to each serve.
  5. Finish the look with a half orange slice and a cinnamon stick.


*Please drink alcohol responsibly. 

Rex Burdon, from Nonesuch Distillery, located in Tasmania’s South-East has kindly shared antoher of his recipes for an delicious Hot Buttered Sloe Malt Toddy. Rex produces one of Australia’s only Sloe Malts. The early English settlers introduced sloe trees to Tasmania over 200 years ago, and many are still standing today. The sloe drupes (small plums) are picked ripe and added to alcohol to give a unique taste, aroma and colour. Rex describes the flavour of his Sloe Malt as ‘slightly astringent, which then gives way to the mellowness and full mouth-feel of the malt. There is also a note of chocolate or coffee on the palate.’

Recipes kindly provided by Nonesuch Distillery and Farmhouse