sloe gin recipes & questions

[Deleted User]

I have never made it myself but my late ma-in-law used to and if I remember rightly she added Graves wine to it.The first time I ever tasted it she said to me 'you must try it, I made it from an old recipe handed down through the family' She poured this small glass of stuff out and I thought 'very small tot hardly worth the fuss she was making aboput it'
It was lethal stuff and about 60%proof.No wonder it was only a tiny tot.!!!You could have flown an aircraft with this stuff.never had anymore as I found it far too strong for me and I enjoy the odd G&T.

Gingerjar

HI DJ and fellow gin drinkers. I make bothe sloe and damson gin. My methos is:

Beg an empty sweetie jar from local shop
Layer fruit and sugar.
Pour gin over it.
Seal it up and remove the lid once a week to stir the sugar in.

When the sugar has all dissolved, it's ready to drink - usually about 3 months
Strain the fruit out and its ready to drink.

I drink it neat, with cava to make a sort of kir royale or poured over icecream.

Be really careful when you're drinking it as it tastes innocent, fruity and not very alcoholic! My friend and I once gargled our way through a small bottle of raspberry gin and had v bad hangovers the next day!!!

The fruit is also lovely on some icecream

Love Ginge

PS the longer you leave it, the better it gets but I've never managed to get beyond 3 months

Sarah_Joanne

Sloe gin and lemonade is my favourite

Mrs_P_Pincher

I've made damson gin this year, only because we found wonderful damsons while we were out one day. I just !!!!! the damsons (or sloes) and put them in a Lock and Lock, pour on the sugar and the gin, give it a good shake and leave it in the bottom of the cupboard where nobody goes, for as long as I can.

I read somewhere that if you make it in the autumn it will be ready for the cubbing season the following year, but of course we're not allowed to do that any more, are we?

Mrs P P

CCP

My dad made sloe gin for Christmas last year. Unfortunately I had flu over Christmas and he kept feeding it to me, neat, as a 'flu cure'. (Please note I'm not endorsing gin as a cure for flu or anything else - except possibly verticality - but 'twas rather nice. ) Generally, though, it's used as an after-dinner liqueur at my parents' place.

This year I'm making damson gin - my first ever attempt at anything like this - so I'm hoping it will turn out OK. I love coldstreamalways's idea of adding cider to the leftover fruit and I'm definitely going to try that, although I may come to regret it.

zippychick

I've merged this with the main sloe gin thread
Zip

davetrousers

I made my first ever batch a couple of weeks ago, I used

800g Sloes
700ml Gin
350g of sugar

I think I overdid the sloes and sugar though, for my next batch I have a 1.5 litre bottle of gin, so I am going to try:

800g sloes
1500ml gin
400g of sugar.

How do these quantities sound?

floyd

I do 1lb sloes, 4oz sugar and 75cl gin, not sure how that converts into new money

Miró

Oh dear....I made 3 bottles about 3 weeks ago...been religiously shaking every day...opened one bottle just to check how it was doing....

ermmm...

ermmm...

now have 2 bottles :o:o

It was deeee-lish tho...even at this stage

davetrousers

floyd wrote: »

I do 1lb sloes, 4oz sugar and 75cl gin, not sure how that converts into new money

454g sloes
114g sugar

roughly