Sloe Gin

I have wanted to make Sloe Gin for a number years, however, until now I have not been able to find sufficient Sloes growing well away from any roads.

I’m heading for the tree line in the distance, its a couple of miles from any road, we found this place on one of our regular walks and have been keeping an eye on the fruits for a while.

This typical of the condition of the concrete farm track I was following.
When the farm track stopped it was a bit of off roading, I’m aiming for the gap in the hedge line, just right of centre.
Just through the gap is this bridge, with the fruit of the blackthorn on the bushes.
Each of the fruits is protected by a sharp thorn, hence the name blackthorn.
This is the fruits of my labours, enough to add to a litre of gin, allowing gin to take on the flavour and colour from the Sloes this should make a lovely Christmas drink.

10 response to "Sloe Gin"

  1. By: Laura Posted: September 28, 2020

    I’ve heard of Sloe Gin, but I’ve never heard of sloes. Will do a bit of researching. Very interesting. PS I see they contain hydrogen cyanide. Don’t add too many.

    • By: DJG Posted: September 29, 2020

      Laura, thanks for the info, I’m going by a recipe I picked online.

      Having tasted the fruit a long time ago they are incredibly dry and most unpleasant.

      Sloes can evidentl be added to vodka in the same way.

  2. By: gregblood Posted: September 29, 2020

    I’m sure that a home-made Sloe Gin, consumed in moderation — not like I drank it once in high school — is delicious. That high school experience made me the sickest I’ve ever felt and turned me off of it forever.

    • By: DJG Posted: September 30, 2020

      Sounds very much like underage drinking as well as a self inflicted illness

  3. By: Rich-Illinois Posted: September 29, 2020

    Like Laura, I had heard of it but never tried it or knew anything about it till now.
    Sloes are related to a plum somehow and protected by a thorn, guess you need to pick them sloe-ly. 🙂
    Sounds delicious from what Ive read, hope yours turns out well.

    • By: DJG Posted: September 30, 2020

      Rich, related to the plum and cherry families I believe.
      Instead of sloe-ly pricking them I’ve put them in the freezer, when removed and they thaw out they should split open of their own accord

  4. By: NancyG Posted: September 30, 2020

    I learn so much on this site! I had never heard of sloes. Needless to say, sloe gin was a ‘staple’ when out and about while in college ;’-). Didn’t have quite so much as Greg had apparently, as I was not so sick by it that I swore off of it. That happened with whiskey sours!!! Now — I am a total ‘teetotaler’ (not to be redundant).

    • By: DJG Posted: September 30, 2020

      Nancy, I never realised it was so popular amongst the young on America.
      Is that still the case?

  5. By: The Navigator Posted: October 4, 2020

    I like that you make the sloe gin about the same time you make the Christmas pudding!

    (When I first moved to Oz and we had our first Christmas with my husband’s extended family, I was a little taken aback when they set the Christmas ‘pudding’ on fire. My husband’s grandfather was a baker, so Christmas pudding was a very big deal in that family. Coming from America where pudding is custard and no one eats fruit cake… it was a very different cultural experience!).

    • By: DJG Posted: October 5, 2020

      Hi Em, not sure how popular Xmas pudding making is nowadays, we certainly don’t.

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