Being new to the tricks of flavouring gin or vodka, it’s fair to say that my Sloe Vodka of last year (made with fresh sloes, albeit e-bay sourced) was … not quite ready by Christmas.
So – we’ll see how this works out; Sloe Gin made with dried sloes. Should be ready and mellow by Christmas this year, meaning that October 2017’s sloe gin has plenty time to mature in time for Christmas 2018!
- 450gm dried sloes
- 1 litre of gin (or vodka)
- And on the day of bottling, a syrup made up of 1½ cups sugar to ½ cup water (a 3:1 ratio). [Warm the sugar and water until the sugar has dissolved – no longer. Allow to cool. ]
- Not a lot different from making sloe gin with fresh sloes.
- Allow the dried sloes to soak, plump out, and soften in 200ml water – at least overnight.
- Put the sloes into a large sterilised jar with what’s left of the soaking water; pour over the gin or vodka.
- Store somewhere cool and dark. Shake every other couple of days for a week, then perhaps once a week for … the longer the better. Three months minimum.
- On bottling-up day, make a syrup with the sugar. 1½ cups sugar to ½ cup water (a 3:1 ratio). Warm the sugar and water until the sugar has dissolved – no longer. Allow to cool.
- Drain the macerated sloe spirit through a muslin cloth into a large bowl. Add sugar syrup to your taste, mix well, and pour into clean, sterilised bottles.
- Cap/cork and store – for as long as you can avoid drinking it.