Winter Warmers: Sloe Gin


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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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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