28/10/2024
My sloe gin recipe;
Pick the sloes in late October, rinse in fresh water and remove leaves, twigs etc. Drain dry, place in Tupperware and freeze in freezer for a dayโฆ or however long you wish. (Freezing concentrates the juice and cracks the skin, much like a hard frost would). Allow sloes to thaw the day before bottling. Buy a good bottle of gin. (Cheap gin = poor sloe gin). Each bottle of bought gin yields two similar sized bottles of sloe gin. I save empty bottles during the year, usually bottles with a cork. Rinse your empty bottles. Using a dry funnel, pour about a finger or two fingers (your choice) of ordinary white sugar into each empty bottle. Slice lengthwise four peeled almonds and quarter four peeled hazelnuts. (nuts are optional). Add a couple dozen currants or raisins to the bottle. (Also optional) Now, add your sloes. Fill bottle to 3/4s mark with sloes. Then fill the sloe bottle with gin and cork. Shake gently upside down to dissolve sugar. Put filled bottles in a dark, cool cupboard. Shake gently each week for six weeks. Gin will turn dark crimson red. Ready to drink at Christmas. ( but better each succeeding Christmas). Slainte!
Photos and recipe; Brian Nolan Walking Tours of Galway
