Sloe Gin

This is not just the name of a truly great Joe Bonnamassa album (and song) but also of a great drink, sweet, deeply read and very, very alcoholic.

Sloes or blackthorn berries are a relative of the plum. They are impossibly tart to eat, but create the most beautifully deep red liqueur, which in northern Germany is made with Korn (or vodka), in Britain traditionally with gin. One of my uncles used to make this drink in October or early November, to be ready to drink for Christmas. The interesting thing is that even people who don’t like gin, which includes Caroline and me, will testify that the typical gin taste is gone completely by the time this viscous and deceptively sweet concoction is ready for careful and moderate consumption.

We have several blackthorns bushes in our garden, most of the fruit we leave to be eaten by the birds. They love this source of food late in autumn. Actually, it is said that the tiny plums should not be picked and used until after the first frost because, allegedly, the ice pierces their skin. An alternative suggestion is that the skin be pierced with a needle before being dropped into the gin. As both these techniques are unnecessary because irrelevant for the osmosis that passes on the juice to the gin, I think the real reason for the delayed harvest mentioned first is that the sloes must be really ripe, which they are, of course, this late in the year.

What you need

• 400-500 g sloes
• 200 g caster sugar
• 1 l gin
• 2 months (at least)

What you do

In a 2 litre sealable glass jar mix the sloes, with pierced skin if you like, and the sugar. Cover and leave for 2 to 3 days, shaking every now and then.

Add the gin and store the jar in a cool dark place. 

Shake about every second day for a week, then once a week for two months.

After two months or more strain the gin through a muslin cloth and bottle the resulting liqueur.

 You could, but need not, add distilled water to reduce the punch. But you will also dilute the rich flavour…