Some of you may know that I made my own sloe gin and hedgerow gin this year. It all started on a warm September afternoon with a kilo of sloes, some hedgerow berries, 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. The longer you can wait the better as the flavour gets more intense and the colour gets darker.
The verdict
The wait is definitely worth it. I first tasted the batches of sloe and hedgerow gin at only six weeks old and it 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.
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.
I left both gins for a few weeks longer and I think they are at their best after around three months. At which point I strained the gin off into a clean, sterilised container and set about making some sloe port. It’s a great way to use the sloe berries again.
I’ve got a few ideas for using your gin (other than drinking it!): mix up a cocktail or make some adult gummy bears.
If this year wasn’t your sloe year (maybe it was your slow year!), it is definitely worth a try next year.
Oh wow. sounds fabulous!
Yum, fabulous! I’m going to have to buy some this year…I was too ‘sloe’ for the sloe season.
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 🙁
homemade gin, very cool!
Ooooh yum! Do you have the recipe for this? Sounds awesome!
Love sloe gin. I have made it before, but have a bottle of Gordon’s version in the cupboard which will have to do in the meantime.
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.
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!!!
Ok I’m jealous. I’m drinking a G&T at the mo (being beer 0’clock in Australia) but this seems infinitely more superior.
Looks amazing!
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 🙂
PS . . 3 months is only for tasting then its balanced with whatever the flavour needs then drained . . then sealed again for another 3 months
Never had gin before but it was a traditional drink of my mom on summer nights, gin-tonic…
I love the color in this.