And for good reason.
Sloe gin should be festive enough, but if you add a dash of cinnamon to this summer classic, it becomes even more Christmassy (hence the name change!). Replace the regular gin with our gingerbread gin liqueur and you'll have Dasher, Dancer and co round in a flash.
While we're at it, have you ever considered making your own sloe gin? It's really easy - just pick some sloes, freeze them overnight to break the skin and then leave them in a bottle of gin with half the weight of sugar and twice the weight of gin (so that's 2:1:4 for those keeping count). Keep in a cool, dark place, and shake every other day for about two months (to taste). Strain into a sterile bottle and enjoy!
There you go - a bonus recipe. Oh, and if you're too late to enjoy your sloe gin at Christmas, we have a summer sloe gin cocktail recipe as well. Start counting the days!
Combine all ingredients (except soda water) in a shaker and add cubed ice. Shake well and strain into a Collins glass over fresh ice. Top with soda water and garnish with a cinnamon stick.
Cinnamon Syrup - makes about 250ml - Combine 1 cup water, 1 cup sugar and bring to a boil. Reduce to simmer and add three cinnamon sticks, three allspice berries, one clove and 1/4 of a vanilla bean. Simmer for half an hour and add another 1/3 cup of water. Strain into a sterile bottle and keep refrigerated for up to two weeks (or a month if you add a dash of vodka).