Sloegin Recipes

SLOE GIN FIZZ COCKTAIL

Steps:

• Place 2 ice cubes in a highball glass. Set aside in the freezer.
• Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared highball glass. Stir in club soda. Garnish with a slice of lemon.

SLOE GIN FIZZ

Steps:

• Add ice to highball glass. In cocktail shaker with ice, shake sloe gin, gin, lemon juice and powdered sugar until blended. Pour into glass, straining out ice. Fill glass with club soda. Garnish with orange slice and cherry.

SLOE GIN

Steps:

• Rinse and pick over the sloes, then pat dry in a clean tea towel. Using a stainless steel fork or cocktail stick, prick the sloes and tip into a 2-litre glass jar, or divide between two smaller jars.
• Add the sugar and gin, then seal the jar. Shake well. Once a day for seven days, give the jar a good shake. Store the jar in a cool, dark place and leave for two to three months.
• Line a plastic sieve with a square of muslin set over a bowl and strain the sloe gin through it. Decant into clean, dry bottles, then seal and label. The sloe gin is now ready to drink but it'll improve and mature over time - so, if possible, make it one year to drink the next.

SLOE GIN FIZZ COCKTAIL

Steps:

• Gather the ingredients.
• Pour the sloe gin, lemon juice, and simple syrup into a cocktail shaker filled with ice.
• Shake well .
• Strain into a highball glass filled with ice.
• Top with soda.
• Serve and enjoy.

SLOE GIN

Steps:

• Put the sloes into a large clean jar or bottle. Pour in the sugar, followed by the gin. Secure the container with the lid and give it a good shake to mix up the contents. Shake daily for the next week to prevent the sugar from settling on the bottom and to help release the sloe juice. Thereafter, shake and taste once a week for 8 to 10 weeks.
• When the sloes have instilled their flavor, pass the mixture through a fine sieve. Pour the strained liqueur into bottles.
• Ideally, you should store sloe gin for 18 months before drinking, so it pays to have a year's batch in han. Ofd course, that's not always possible-but do try and stash a bottle or two away to savor when it's mature and mellow.
• And what to do with all those gin-soaked sloes? You can either eat them just as they are, or remove the pits and serve the fruit with ice cream or fold them into melted chocolate to make delectable petits fours.
• In each case, follow the method for sloe gin, but with the following quantities:
• Use 1 pound of damson plums, pricked, 1 cup of sugar, and 2 1/2 cups of gin.
• Use 8 ounces of blackberries, 8 ounces of cooking apples (peeled and chopped), 1 cup of sugar, and 2 1/2 cups of gin.
• Use 1 pound, 2 ounces of cherries, pricked, 2 cups plus 2 tablespoons of eau-de-vie, 2 cinnamon sticks, and 3/4 cup of vanilla sugar.
• Use 1 pound of hawthorn berries, 1 cup of sugar, and 2 1/2 cups of brandy.