Winter Warmers: Sloe Gin

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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2 Responses

  1. Martin says:

    As a compulsive Sloe Gin maker here is a tip.The old books tell you to either pierce each sloe with a pin (very tedious) or wait until after the first frost weakens the skins before steeping.Just fire the sloes into the freezer for 24 hours and they will give up their flavour that much faster.Here in the south of France sloes are rare, i am still relying on some I brought out, frozen, from Waterford.Tip 2 : The very best Sloe Gin is not made from gin at all but Poitín.

  2. Caroline says:

    I totally agree with you, Martin. Much easier to manage with the freezer method! You might not have sloes on the ditch in France but pomegranates in the hedgerows might just make up for it. Thanks for the poitín tip – maybe some day 😉

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