Season of mists and mellow fruitfulness. It can only mean sloe gin. November 1, 2015 19:05

There is little Pheasant Plucker & Son enjoys more than getting snugged in by the fire on a cold, rainy evening and getting nicely toasted with a few glasses of last year’s sloe gin. Now is the time to set to and make it, with the abundance of fruits and berries ripening in the hedgerows. It’s super easy and if you can’t find sloes then damsons or plums work brilliantly too.* 


1lb sloes

1 pint gin

½ pound of sugar

Prick the sloes all over with a fork so that the juice can seep out and they can begin to break down in the liquid.

Sterilise a large jar with an airtight lid and add the sloes, the gin and the sugar. Give it all a good stir and then leave in a dark place, giving the jar a shake every once in a while.

Sloe gin

After at least three months but no more than 12, strain it out, bottle it and leave it to mature for a few more months, if you can resist the temptation to drink it straight away.

If you’re feeling creative, you can also experiment with adding additional flavours to the original mixture. Pheasant Plucker has had various success with adding a tablespoon of vanilla sugar (yum), almond oil (floats on top, no thanks), a luxurious splash of Cointreau (yes please) and a couple of sticks of cinnamon (spicy and autumnal). Let us know how you get on.

*the premise is the same for any other fruit drink you want to make: fruit + booze + sugar left to stew = usually delicious. We've tried bramble brandy, strawberry vodka, damson gin all to great effect.

Sloe gin

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