Knowledgable people may comment here that Sloe Gin takes three months to make. Correct, but we may be making a few short-cuts.
So the Gin I selected is not actually a Gin but a dutch 'Jenever'. 'Boomsa Pure Graan'. Distilled in Leeuwaarden.
Boomsma have their hands in Glen Talloch's kilt by the looks of it from their website
Gin in the shopping bag, I bought a pickling jar, and my assistant duely pricked the sloes (which had been kept in the freezer for 5 days to simulate the first frost of Winter). The implement used was a wooden toothpick. Fokelore has it that a fork should never be used to prick the sloes unless it is silver. The 'Jenever' was added and 200g of sugar and mix and restin a cool dry place.
The first 2 weeks the jar should be turned each day, then each week until 3 months have passed and a ruby red 'Sloe Gin' will be produced. As we only have 1 month the tactic will be to shake the bugger instead of turning it. Shake me up Judy!
Ooh my Bowns!
Wikpedia says that it is alright to discard the sloes to a compost heap once the liquor is ready. I quote "putting them on your compost heap is good as it gives the blackbirds and robins an unusual thrill in the middle of winter - it does not appear to harm them" Me thinks Bill Oddie and Kate Humble would not be too impressed.
Look they can't fly straight. Another Sloe Slurp Kate?
If you search on Sloe Gin cocktails you will find many on the net but the 'Sloe Slurp', invented by my Mother is a simple beast. This will be the first 'Sloe Slurp' ever to be made using a Dutch Jenever as I will stake my whole litre that sis has used a traditional London Dry. You traditionalist you! (p.s we have to compare them in a pre-dinner aperatif tasting)
1 measure Sloe Gin
4 measures Soda Water