House of Payne from Liquid Intelligence and Death & Co: Two Book Bundle by Dave Arnold and David Kaplan and Nick Fauchald and Alex Day

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Notes about this recipe

  • jameswm on July 28, 2015

    Didn't like this one. Made using Beefeater and Hayman's Sloe gin, raspberry didn't seem to come through at all. Added some orange bitters and it was a bit more palatable

  • stockholm28 on June 27, 2015

    I did not like this. Between the herbs from the campari and gin and the berry flavor from the sloe gin, this was just way too medicinal for my taste. It reminded me of cough syrup.

  • Breadcrumbs on June 01, 2015

    p. 258 - Unfortunately we weren’t able to experience the full Payne version as none of our local (government run – she types sneering) liquor stores carry sloe gin. For those unfamiliar with sloe gin, and I was one such person, it turns out the “sloe” is a pretty-looking but pretty-awful-tasting berry that grows plentifully in the UK. From what I understand, the Brits weren’t going to let this nasty little berry get the better of them so they started soaking them in high proof gin and sugar and lo and behold, didn’t they just produce a bitter/sweet liqueur. Undoubtedly this would change the flavour of this drink but I have to say, mr bc and I enjoyed it anyway! We did add a splash of simple syrup to make up for the lack of sugar in the sloe gin. The raspberry flavour came through and this drink was at once bright, boozy and refreshing. Photo here: http://chowhound.chow.com/topics/1015309?commentId=9586171#9586171

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