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Who says sloes are just for gin? A question that the Ableforth's gang asked themselves when deciphering how it could even be possible to make the cockle-warming Rumbullion! even more, well...cockle-warming.
Rumbullion's classic base blends flavoursome Caribbean rums, enhanced with the addition of spices such as cassia, clove, and cardamom, along with generous helpings of zesty orange peel, and creamy bourbon vanilla pods from Madagascar. This is then blended with literal heaps of the finest sloes – almost half a pound per bottle – and a dose of cane sugar to bring balance to the berry tartness. The result is a supreme concoction, that'll work just as well splashed in tropical summer cocktails as it will sipped from a hip flask on a brisk autumnal eve.
Sweet candied almonds and toasted marzipan jump out of the glass, cough drops, and warm spiced Ribena, packed with cloves follow, with a touch of flamed orange peel and vanilla pod arriving in time.
All the spice of Rumbullion chased with mouth-coating layers of syrupy sloes, bringing dense, unctuous fruity depth to the aromatic clove, anise, and orange.
Warming spices linger on the finish, coupled with sweet stewed berries that last on and on.
Warmed up with cloudy apple juice, over ice with cloudy lemonade, or neat on a chilly evening, a real treat right here.
Mixed with ginger ale and a wedge of lime tastes like Vimto very easy to drink would highly recommended
The absolute best Christmas ? drink I have ever tasted , sweet and mysterious with a lovely peppery aftertaste, yum yum double yum .
Bought two bottles, and thought I would sample it straight away. This proved to be a very pleasant experience. The drink was,( and I use the past tense) smooth, well rounded, and aromatic. Having drunk a good percentage, I decided to try it with lemonade. A first class drink, especially ladies.
Absolutely astonishing complexity, layers and layers of depth and a viscosity which speaks to the sloe content. Dare I say better than the original?
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