For me, Sloe Gin is an encapsulation of all that is good about the winter months.  A comforting tiple for adding some warmth to those cold winter days whilst gathered around the fire with friends and family. It is something to be savoured in company and is made all the more special due the anticipation built up during the 6 week steeping process on the run up to Christmas (“Will it turn out well?”, “Will it be as tastey as last year?”, “Will my batch be as good as my step-dads?” – there is usually a little friendly competitiveness over Christmas as to who’s Sloe Gin is the best).

I missed the picking season this year but fortunately my step-dad picked enough to spare some. Sloes can be difficult to find and forage. If you know were to find some, keep it to yourself.  Always make sure that you know what you are picking – you wouldn’t want to give the whole family a sore tummy over Christmas.

Not being a huge fan of straight gin, I like this to be sweet and full of flavour – more like a viscous liqueur – and therefore use a ratio which is generous on the sloes and the sugar. If you would prefer a more gin-like drink simply cut down the quantify of sloes and use the the same ratio of sloes to sugar at 2 to 1.

You can make this in one big kilner jar or spread over a few, just remember to keep the same ratio in each jar (or experiment with a couple of different ratios if you are feeling adventurous).

• 1 litre of cheap Gin
• 500g of Sloes
• 250g of Caster Sugar

1. First is the laborious process of pricking each individual sloe (alas, this is a necessary process). Traditional foragers will use a thorn from the the bush which the sloes were pricked but a toothpick or cocktail stick will do the job. Pop these in the kilner jar as you go.
2. Add the sugar and top up with gin.
3. Seal the jar and shake vigorously.
4. Store in a cool and dark place, giving the jar a shake every few days or so, for a minimum of 6 weeks. The more patient you are, the better, as a longer steeping time will provide a more intense and balanced flavour.
5. Once ready, strain through muslin and bottle (making sure your bottles are properly steralised). The Sloe Gin will keep for a couple of years, if you can stop yourself from drinking it all in a couple of weeks.
6. Enjoy

Obviously, you will have missed the chance to make a batch of sloe gin this time around. However, the ratio used in this recipe can be used for all sorts of liqueurs, so why not try experimenting with other fruits and alcohols.