Saturday, 25 September 2010

Slow Gin

Making sloe gin is slow and takes time, but it certainly is not laborious. All that is needed on your part is a little patience as the sloes steep in the gin; and who knows it could be ready to drink for the seasonal holidays.
These are the sloe berries I picked last weekend, all 250g of them. Below is what the jar looked like the following day. Such a beautiful deep red-magenta colour. Every time I open the cupboard, I find myself shaking the jar as if I was behind the bar shaking a cocktail mixer, something I have never done in my life.
Sloe Gin
250g sloe berries
115g caster sugar
1/2 litre gin
Prick the tough skin of the sloes all over with a fork and put in a sterilised jar.
Pour in the sugar and the gin, seal tightly and shake well.
Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week. After a few months (the longer the better), strain out the sloes and bottle the sloe gin. Original Recipe can be found here.


  1. So you are making it! Excellent, can't wait to find how it turns out. I did the same thing with my red currants and it was mighty delicious! Beautiful color...

  2. I can't recommend this recipe enough. I made this last year with sloes from around the farm and by December, it was ready for the Christmas party. It was a HIT and I'm going to make more this year. I wasn't very regimented in my bottle-shaking, and it still turned out okay. =)

    My neighbor saves his strained sloes and pours sherry over them. A very nice, mild, drink for after dinner.

  3. Your sloe/slow gin looks lovely, it is a gorgeous colour! If I pick some in time I'm going to make damson vodka this year, yummy!

  4. Yes, Brenda, I began the process on Monday as had to pick up a bottle of gin. I wish I had more sloe berries as I would liked to have used the whole bottle. I may infuse the remaining with something else, unless of course I come across some more sloes within the next month.

    Your red currant version sounds rather splendid. I am sure the colour was too.

    Thanks Monica.
    Your recommendation means a lot, its good to know that a fellow blogger has tried and tested the recipe.

    I may enjoy a tipple around Christmas, but i am hoping to leave it longer as the one I tasted from my father in law was left too steep six months I think. Looking forward to this being a HIT with my tastebuds. D will be lucky if he gets a shot of it.

    Thanks for the tip on using the strained sloes. I was thinking about what to do with them.

    Thank you Sooz.
    Do hope you find some where you are. I have a good felling you will :D

  5. I never realised how easy it was to make sloe gin. Fingers crossed that in six months time it has worked well and is as tasty as your father-in-law's was...

  6. Amy,
    Nor did I. It was only when I made my flavoured odka's I noted that sloe gin was simple too. The hard part for me was locating sloes in season.

  7. I made mine last week. Haven't made any for a few years, so it will make a change from rhubarb.

  8. Thanks Choclette.
    I'm looking forward to comparing notes. How much sloes were you able to find?!

  9. i am going to get some slows today i have still got some six year old slow gin wich is very nice.i tried some of my friends last week it was much better than mine very much like a liquor any ideas

  10. Thanks for your comment Jack aka discovers.
    Six year old bottle of gin - wow.


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