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Mulled sloe and champagne cocktails
- Preparation and cooking time
- Prep:
- Cook:
- Plus leaving the sloes overnight
- Easy
Ingredients
- 2kg Sloes Washed
- 750ml Water
- 1 Egg white
- 80g Sugar
- 2 Cinnamon sticks
- 10 Allspice berries
- 4 Cloves
- Slices of orange and lemon zest Tied in a small piece of muslin
- Champagne to serve
Method
To make the syrup
- STEP 1
Place the sloes, water and the bag of spices into a large saucepan and bring to the boil. Simmer for about 15 minutes.
- STEP 2
Remove the spice bag and put it into a clean saucepan. Place a large piece of clean muslin in the saucepan, then pour in the cooked sloes.
- STEP 3
Tie the muslin at the corners and hang it up to drip into the pan overnight.
- STEP 4
In the morning, squeeze the cloth gently and then set aside. Remove the spice bag from the liquid.
- STEP 5
Beat the egg white, then whisk into the liquid.
- STEP 6
Bring all to the boil, stirring frequently and skimming off the froth on the surface.
- STEP 7
Cool, measure volume, then add 80g sugar per 100ml liquid. Boil until it starts to thicken and sugar is completely dissolved, cool slightly.
- STEP 8
Then pour into warm, sterile bottles and seal.
To make the cocktails
- STEP 1
Pour a dash of syrup into a glass and add Champagne.
