Making a winter tipple or two..

The months of waiting are now over.  After spying the blossom bursting along our local hedgerows way back in the Spring the blackthorn, prunus spinosa, is now giving up her fruits.  This plum in miniature is positively bursting with boozy promise.  You can use it in other applications such as jam and the like but for me the quintessential winter tipple begins here in the Autumn.  Let me introduce you to my Sloe Gin.

There are many different recipies for sloe gin and I am sure that they are all of them delicious.  However, I have been using this recipe, the 3x3x3x3 formula for well over a decade and I it has never let me down.  De La Soul advised us way back in the ‘80s that three was “The Magic Number.”  They were spot on.  

So, let's make some gin.

What do I need?

• Enough fruit for your needs
• Enough sugar to match the fruit
• Enough own brand gin to complete the perfect boozy trinity
• Sweet woodruff or almond essence - Optional
• 2 litre squash bottles
• Wine makers fine mesh bag
• Funnel
• Attractive bottles for the final stage
• Three months

Tradition says you should wait for the first frost to pick the sloe but I cheat.  I wait for the hazy blush to appear, pick and then pop the fruit in the freezer.  This uber bletting method has served me well. I use 2 litre squash bottles to create the gin.  I fill it one third with granulated sugar. I then fill it one third with the de-stalked  sloe.  The reason for fruit on sugar is if it was the other way around the sugar would go through the gaps and your liquor would be far too sweet. Trust me. I know. It was tooth decayingly foul. It is at this stage I add an optional extra.

Sloes

In the spring I pick sweet woodruff and dry it out.  I pop a couple of these sprigs in to the bottle.  During the process this  innocuous looking piece of woodland flora infuses a delicate almond taste.  If you don't trust your foraging skills you can use almond extract which can be bought in the cake making aisle of any supermarket. As I said, however, this is an option rather than a must.

Next, pour your own brand gin in to your squash bottle and fill it so there is enough room for its contents to be agitated.  Only use cheap gin.  This allows for the flavour of your sloes to get absorbed into the liquid. Tap the bottle to let the air pockets escape and replace them with more gin. 

Once you are sure about expelling all that unwanted air, pop the lid on and tighten it well. Give the bottle a really good shake and leave it somewhere warm.  Shake every day until the sugar has dissolved and then leave it for 3 months.  This the final 3 of the 3x3x3x3 formula and is another reason for picking the sloes early. I like to have my gin ready for the Christmas festivities so start my process off around 23rd of September. 

Bottling your Gin

When your three months are up get an empty squash bottle and place the funnel in the top. Put the mesh bag over the funnel and slowly pour the precious liquid from the first bottle.  Let gravity do its thing. This is the beauty of the mesh bag over coffee filters. The mesh copes very well but the filters tend to clog and it gets very frustrating.

The left over fruit can be used in other boozy projects such as chocolate covered sloes for a sweet dessert, but I'll leave that to you as too sweet for me.

Your hard work deserves a proper finish.  It feels better to pour your drink from a quality bottle rather than a tatty plastic job.

We use flip top bottles that are clear.  This allows the stunning colour to be seen.  You can buy the flip top bottles from any good brewing shop.

Bottoms Up

 

I drink my gin over lots of ice and a good splash of sparkling spring water. It's refreshing and tones down that sweet hit.  I know others like theirs neat with ice.  Either way drink your sloe gin sensibly as to guzzle it would not be respecting the effort you and the blackthorn have put in to creating a most British of tipples. 

If you are feeling adventurous you can follow the above advice but substitute the alcohol for vodka, brandy or whiskey. The same rule applies; use own brand labels to allow the fruit to grow into the liquor.

Speaking of substitution you can also use other soft fruits rather than sloes.  I make a hedgerow medley that has wild strawberries and blackberries going hand in hand with the sloes.  Now that is a tipple to savour.

I look forward to hearing about your recipes for liquors at this most abundant time of year. You can find me on Twitter @woodenbowlmaker  We're also on Facebook or email us info@handmadeinblighty.com

Cheers

Gregster

Enjoy your tipple