There are so many wonderful cocktails you could make with Sloe Gin Abidjanaise, from old standbys to modern African treats. The options are practically limitless. I would encourage you to use your own creativity and taste to create unique African classics for your friends and family. To get you started, here are a few of our favorite uses for this beautiful holiday drink.
Our take on the French classic….
4 Tbsp Sloe Gin Abidjanaise
1 Bottle moderately-priced Demi-Sec Champagne (or MCC), properly chilled
4 Champagne flutes
1. Pour champagne, leaving a tiny little bit of room for the sloe gin Abidjanaise at the top.
2. Top each flute of Champagne off with 1 Tbsp of Sloe Gin Abidjanaise and serve immediately.
Turbinado Sugar (to decorate glasses)
8 oz. Sloe Gin Abidanaise
4 oz. Cointreau (or other orange liqueur)
1 L Orangina (or tonic water)
4 glasses (martini glasses would be ideal, otherwise champagne flutes or highball glasses may be substituted)
1. Cut lime into 4 pieces. Place a few Tbsps of crystallized sugar on a saucer.
2. Rub cut lime around rims of glasses to coat with juice. Dip rims in crystallized sugar to decorate, and stand on counter.
3. Mix Sloe Gin Abidjanaise and Cointreau in cocktail shaker. Add ice and shake well to mix.
4. Strain and divide mixture evenly among 4 glasses. (If using highball glasses, fill glasses with ice cubes prior to adding liquid.)
5. Top up with Orangina (or tonic water). Garnish as desired and serve immediately.
2 oz. Sloe Gin Abidjanaise
6 oz. Cuban Rum (preferably dark)
8 oz. Fresh lime juice
1/4 cup of turbinado sugar (or to taste)
30-45 Fresh mint leaves
4 Old-Fashioned glasses
2 8 0z. bottles Tonic water (optional)
1. Combine lime juice and sugar in a measuring cup. Stir to dissolve sugar. When dissolved, divide mixture amongst 4 old-fashioned glasses.
2. Divide mint leaves amongst the four glasses and press (muddle) to release essential oils.
3. Fill glasses with ice.
4. Combine Sloe Gin Abidjanaise and Rum in cocktail shaker with ice. Shake well to combine and strain into the four glasses in equal portions.
5. Top up with Tonic water (optional) and garnish to taste.