Wouldn't it be nice if we could get pick sloes from along the Slough Arm. Then we could make Slough gin. Sadly, although there are a few, we haven't been able to find enough, so this year we resorted to picking a load of sloes near Rick and Marilyn's house last weekend. They have an abundance of them, but although the bushes were only a mile or so from the canal they weren't near enough for us to call it Grand Union gin either.
Anyway, after only a couple of days in the jar, the gin is already taking on its glorious colour as you can see here.
You can see the sugar hasn't dissolved yet, it generally takes a few weeks to dissappear entirely.
We've also made a jar of Sloe rum, which to my mind is even more delicious. One year we even blended some old sloe gin and sloe rum together and it was gorgeous - we called it Sloe Gum
Our recipe is
One bottle of gin or rum
One pint of sloes (put in the freezer overnight, then thaw and prick with a cocktail stick)
10 or 12 ounces of sugar depending how sweet you like it
put in a large jar somehwere handy and give it a kick or a shake now and again.
By Christmas it'll be ready to filter, bottle, and drink. We generally add a few drops of almond essence in each bottle. Take no notice of people who tell you it takes years to mature. Just like whisky in the bottle, it doesn't. Once the sloes have given up their juice and colour, that's it.