Crockett’s The Old Waldorf-Astoria Bar Book (1935 reprint) as 2 dashes of orange bitters, one third Italian vermouth, and two third sloe gin.
The Blackthorn cocktail is also featured in in A.S. 1/2 gill of sloe gin, 1/2 gill of French vermouth and 1/2 gill of Italian vermouth – where a gill is an old measure equivalent to a quarter of a pint. The first, as in Harry Johnson’s recipe, the second, a recipe by “Cocktail Boothby” of San Francisco which calls for 1 dash of orange bitters, 1 dash of Angostura bitters. In Cocktails: How to Mix Them (1922), author Robert Vermeire refers to the Blackthorn as “a very old cocktail made in two different ways”. His recipe called for 2 dashes Angostura, 3 dashes Absinthe, 1/2 Irish whiskey, 1/2 French vermouth, shaken and strained. The Blackthorn cocktail first appeared in Harry Johnson’s Bartender’s Manual (1900). However, several versions of the Blackthorn cocktail exist throughout history, some with whiskey, others with sloe gin. The result is a mahogany colored liqueur combining ripe sweetness with fresh acidity.ĭelicious, dark and warming, sloe gin was traditionally enjoyed in the depths of winter, but its unique color and flavor also combine wonderfully with a wide variety of spirits to make spectacular cocktails.With a name like the Blackthorn, you may think this sloe gin cocktail is named after the blackthorn tree which produces sloe berries. Adding sugar helps to release the sloe berries’ entire flavor spectrum and vibrant hues into the gin. Happily, four ingredients are all that is needed to make sloe gin: sloe berries, gin, sugar and patience! We start by distilling gin, then infuse it with wild sloe berries. Sloes are highly astringent but when macerated in gin, they lend warming bitter sweetness and fresh acidity to the resulting liqueur.
In the fall, dark blue and purple clusters of sloe berries grow on thorny Blackthorn trees common in hedgerows across Europe. Sloe gin is a glorious liqueur made by steeping sloe berries in gin with just a touch of sweetness.
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