Sloe and Hedgerow Gin: The Taste Test

Some of you may know that I made my own sloe gin this year. It all started on a warm September afternoon with a kilo of sloes, a sprinkling of sugar and a litre of fine gin. It’s something I’ve never even attempted before but I thought how hard can it be?
Turns out it’s extremely simple. Put it all together and leave the flavours and juices to mingle and infuse for as long as you can wait.

Tasting the sloe gin
The wait is definitely worth it. This sloe gin is only six weeks old and tastes wonderful already. It’s sweet, syrupy, fruity and sublime. It does also of course have plentiful amounts of alcohol in which can’t fail to warm ones cockles. It’s delectable alone, toned down with tonic and opens a door to a new world of cocktails.
Tasting the hedgerow gin
The hedgerow gin is surprisingly different to the sloe gin. The addition of a few rosehips and blackberries gives this gin extra richness and more flavour in the middle. It’s got added fruitiness without being too much.

If this year wasn’t your sloe year (maybe it was your slow year!), it is definitely worth a try next year.

To find out how to use up your leftover sloes see the recipe for sloe port here.
For ideas on how to mix up a cocktail or make some adult gummy bears you can find the recipes here and here.

Comments

  1. says

    Now, you have got just NO patience girl! It just gets better and better if you can actually leave it alone… actually, I’m just jealous I didn’t make any this year 🙁

  2. says

    I’ve only just started bottling last year’s sloe gin – I got so carried away over the last few years that I’ve got a sloe gin backlog. Well, there are worst things in life. I make it the same way each year but oddly the taste is never quite the same.

  3. says

    We just had Thanksgiving. I don’t think it is much celebrated over there but I love a nice gin and it would be perfect after a huge meal!!!

    A friend of mine infusing fine vodkas with different herbs and stuff. I love the idea!!!

  4. says

    How did you get your nimble fingers on some sloes in September? My little old recipe suggests sloes not to be picked til after the frost .. I’ve just picked ours today!! As we haven’t had many frosts, 2 that I know of. I’m going to pop them in the freezer too just overnight 🙂 I have also brought home a large thorn to prick them with as tradition states 🙂 Then they’ll be already to pickle them into fragrant gin 🙂

    You’ve been very impatient lol, 3 months is our usual maturing duration. Temptation – anticipation always looms its uncorking date 😀

    We still have a drizzle left from last years, it truly does improve with age mmmmmm see if you can halve your mixture & pop some away til next year. Such a different gorgeous flavour matures.

    hic . . cheers 🙂

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