Friday, 8 November 2013

Sloe Whisky

My Matey and I had a day trip out of London to pick up some chandeliers (as you do) and decided that we would go for a good tramp around a hunting forest. Gloriously autumnal day, mild concern about the freely wandering bulls and this little lot:

Thousands! Not having planned this we were not equipped with a handy plastic bag. However with a used coffee cup and a crumpled paper bag we picked enough to make one bottle of Sloe Whisky. "Whisky!" I hear you cry "Don't you mean Gin?" Nope! While on happy holiday we came across these chaps at the York Food Festival: After loitering around the stand for just a bit too long we reluctantly decided we didn't NEED to buy any REALLY.

This recipe is an intelligent (or so I fondly imagine) amalgamation of previous Sloe Gin making and several internet recipes.

1 bottle whisky (70cl)
400g sloes
110g sugar

1. Wash your sloes and destalk and deleaf them.
2. Put them in the freezer. The traditional method is to prick them all over with a needle. Life is too short and freezing them has the same effect.
3. Defrost the sloes then put in a bottle/jar with the sugar. Pour the whiskey over.
4. Put in a dark cupboard and shake it upon occasion.
5. After 3 months strain the sloes out and bottle the whisky. Have a wee dram then put it somewhere out of temptations way ready for next Christmas.

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