A ruby sloe gin cooler with lemon, maple, and bitters topped with fizzy soda.
5 steps, about 3 minutes start to finish.
Fill a highball glass with ice.
Add sloe gin, lemon juice, and maple syrup.
Add two shakes of Angostura bitters.
Top with club soda or mineral water (Doug prefers Topo Chico).
Stir gently to combine.
“Build it over ice and add the club soda last, stirring once so you keep the fizz. The maple syrup is the sweetener here, so taste and adjust before topping off.”