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Below are the ingridients that are needed to cook a delicious Sloe Gin:
- Get 500 ml of Gin.
- You need 250 g of Sloes.
Done with the ingridients? Below are the instructions on preparing Sloe Gin:
- Gather all your ingredients together. I'm reusing some old rhubarb gin that didn't quite work out, which is why it looks dodgy. You'll need 50% of your gin volume in sloes..
- Rinse your sloes.
- Prick the skins. This lets the gin permeate the fruit and take on the flavour. Some people freeze the sloes to do this, but that can make the fruit a bit mushy. I've rolled a grater over the tops of the sloes instead. Quick and easy..
- Add the sloes to the bottle and pour over the gin.
- Give it a shake. You should shake it once a week for the first few weeks..
- Now leave it in the cupboard for at least 3 months. Someone recently told me that 1-year gin is nice, 3-year better, but 5-year is super smooth. 10-year becomes something else entirely. So it's down to you and your patience now! When you come to finish or decant your gin, don't throw out the sloes. Apparently you can use them in chocolate! Recipe to follow in a year 😂.
Far from masking bad spirit, sloes highlight a gin's quality (or lack of). It's worth splashing out a few extra pounds to upgrade to a better gin, such as our award-winning London Dry Gin. Store the jar in a dark cupboard, shaking once every day until the sugar has all dissolved. Haysmith's Premium Sloe Gin is made only from hand-picked, wild sloes, steeped the traditional way in London Dry Gin, and left to mature. Rich and warming, it is best described as full of plummy and dark, fruity notes with a juniper-dry gin finish.
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