That's a negroni I made using Bombay London gin, Campari and the sloe sherry we made two years ago. The sloe sherry has now turned into something amazingly, dangerously drinkable. I'm heartbroken that it would take four years to replicate it - a year of soaking sloes in gin, a year of soaking them in sherry, then two years of sherry maturing. Who's got time for that?
On the plus side, I'm less than a year off drinking that lemon gin I was wishing for when we decanted the sherry off the ginny sloes.
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