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Food & Wine Ground >> Make sloe gin


9/30/08 3:05 PM
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ChanceDuBois
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Edited: 09/30/08 3:11 PM
Member Since: 6/2/03
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 If you live in a place where sloes grow wild (they do in Europe, don't know about USA) then collect lots now to make sloe gin in time for Christmas. Sloes are a type of tiny, bitter wild plum. They make a really potent but nice almondy liqueur if soaked in gin for a few months with sugar.

Take approx:

400-450 g sloes
750 ml gin (above 40% abv)
100-120 g caster sugar
optional cinnamon stick or cloves

Get an empty 1 litre bottle, put sugar in bottom, fill with sloes pricking each one with a wooden skewer, fill to top with strong gin. Shake every day for 3 weeks then shake once per week until Christmas. Enjoy!
      
9/30/08 3:07 PM
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ChanceDuBois
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 Dip used sloes in melted dark chocolate and eat
9/30/08 3:11 PM
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ChanceDuBois
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9/30/08 11:16 PM
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skrump
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Nice! Im going to give it a shot, need to search around Manhattan for a place that has sloes, Im guessing they need to be fresh?
10/1/08 4:24 AM
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ChanceDuBois
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 They need to be fresh yes. I have a feeling they don't grow in Manhattan though..
10/1/08 4:25 AM
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ChanceDuBois
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 PS frozen works if you can buy them anywhere
10/1/08 9:54 AM
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CR1chard
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1. Go to liquor store
2. Buy bottle of sloe gin
3. Figure out what the hell to do with it

10/1/08 11:17 AM
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ChanceDuBois
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Edited: 10/01/08 11:18 AM
Member Since: 6/2/03
Posts: 6083

 It is completely different if you make it yourself. The mass produced type is a pale imitation. Mass produced tastes like fruit punch, home made tastes like almond liqueur

If you want a really potent brew (the thick type produced in Germany) you need to ferment the sloes before adding to the gin. Fill a bucket with sloes in 1-2 inch layers with 1-2 tbsp sugar between each layer. Add a wine or cider yeast, a little water, and leave covered in a warm place until fermentation stops. Add drained fermented sloes to gin as before but up the sugar content a bit to give desired consistency.

 

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