Delightfully Dramatic, the Sloe & Cranberry Sour

The Sloe & Cranberry Sour may feel like a vintage classic—something your great‑aunt might have sipped in a velvet‑draped supper club—but in truth, it’s a relatively modern creation born from two intersecting trends in cocktail culture: the revival of sloe liqueurs and the renaissance of the sour.

Sloe berries—tiny, tart, wild relatives of the plum—have been steeped in gin and spirits in the UK since at least the 1700s. Traditionally, sloe gin was a farmhouse project: pick the berries after the first frost, prick them with a needle, drown them in gin and sugar, and wait for winter to do its magic.

By the mid‑20th century, sloe gin had a reputation problem. Cheap, overly sweet versions flooded the market, and bartenders largely ignored it. But the craft spirits movement of the 2000s changed everything. High‑quality, small‑batch sloe liqueurs—like Edwards 1902 Mulled Sloe Liqueur—brought the ingredient roaring back into fashion.

Enter: The Modern Sour Revival

The classic sour (spirit + citrus + sweetener + optional egg white) is one of the oldest cocktail families, dating back to the 1800s. But around the 2010s, bartenders began reinventing the sour with new spirits, seasonal fruits, and artisanal liqueurs.

Sloe liqueur, with its ruby color and tart, berry‑forward profile, was a natural fit.

Cranberry Joins the Party

Cranberry juice—long associated with highballs and holiday punches—found new life in craft cocktails thanks to its acidity and jewel‑toned color. Pairing cranberry with sloe liqueur created a layered tartness: the deep, plummy sharpness of sloe berries meeting the bright, clean bite of cranberry.

It was only a matter of time before a bartender somewhere shook the two together with lemon juice and egg white, creating a drink that was wintery yet refreshing. The Sloe & Cranberry Sour was born.

The cocktail became popular because it checks all the boxes of a contemporary favorite. It feels like a rediscovered classic, even though it’s a modern invention

Today, it’s a staple in bars that celebrate heritage spirits and updated classics—proof that sometimes the best “history” is a blend of old traditions and new creativity.

Sloe and Cranberry Sour

Ingredients 

50ml Edwards 1902 Mulled Sloe Liqueur

25ml Cranberry juice

25ml Lemon juice

Half an egg white

Directions 

Add all ingredients to a shaker and dry shake.

Then add ice and shake again.

Strain into a chilled glass.

Garnish 

Cranberries or lemon peel, rosemary, whatever you like