Sloe Gin Recipe

09/02/2009 - 12:45

Stalk & clean 1lb of sloes, prick all over with a darning needle and put in a bottling jar. Add 3-4oz of granulated sugar + a few drops of almond essence or a little Noyeau liqueur. Add 1.5 pints of gin, seal tightly and leave in a dark place for 3 months, shaking occasionally. Strain through muslin until clear and rebottle and leave till required.As the sloes here are ready now, it is a good idea to pick them and freeze them for about 2 days before using, as they gain flavour after a frost. This way your gin should be ready for Christmas. Also good with grappa or vodka ............. enjoy


My family recipe [I still have some sloe gin that's over 30 years old - but daren't try it unless I've had a few 'stiffeners' first] I cup of sloes [each pricked once or twice]1 cup of sugarput in a gin bottle and top up with the strongest gin you can get [Dad used to get  it, via a friend, from the local US base(shows how old the sloe gin is now - they all shut years ago!)] Shake well and place in cupboard - shake every weekAfter 3 months take all but a few of the sloes out of the bottle and top up with gin -Drink in a liqueur glass Done now - ready for Christmas

Thanks for the travel links on the intro,  would appriciate if you can you advise about aged sloe gin. We have just put away the Christmas decorations  and  are left staring at a  bottle of Sloe Gin. As you may have seen on the introductions page we have some 20 year old sloe gin from Grandad, its generally clear , with a little residual sediment and cloudiness at the bottom of the bottle, Any advice how to check it before consumption. You mentioned 30 year old SG  have you tasted it? and does taste the same as ,say 2 year old  Sloe Gin? Its snowing here in Norfolk , so may not be going out and about.. may invite the neighbours around for a tipple if ok. Agnelli

In reply to by Agnelli

  As sloe gin is effectively sugar and gin, [with the sloes adding the kick by adding some yeast (I believe) to convert some of the sugar to additional alcohol], there is little reason to doubt that it will be 'great' to drink. Your Grandad, like my Dad, seems to hold the view that leaving a couple of sloes in the bottle helps to keep it 'alive'. If I were you, I would strain the drink through a muslin cloth into a new clean bottle, sit down and try a slug of it [I will always remember one Christmas when some of Dad's friends dropped in for a drink - the wife so liked the sloe gin that she drank two shots, and then nicked her husbands second.  Unfortunately, Dad's shots were rather large, and on leaving, when the fresh air hit her, she left the front path and weaved her way through the rose bushes, and sat down until hubby rescued her] 

Many thanks. We'll add this recipe to our list of home made hooch!We tend to use 95% proof alcohol to make our liquers (nocino, liquor di more, fragolino, limcino,etc., - we're not alcholics honestly).I guess that we could do the same with sloe too. Has anyone ever tried and if so, how did it turn out?

There is an identical recipe to prepare "Patxaran", a very popular liqueur in the Basque provinces of both Spain and France which is made with sloe too. The only difference is that instead of using gin as a base, they use anisette liqueur. It is served cold or at room temperature, as an "aperitivo", cold and with ice cubes or in a liqueur glass after coffee. A very interesting variation.