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Sloe Gin

Classification: liquer, sloe gin

Source: Sutart Binnie (, r.c.b., 9/22/95

Try and get hold of a copy of "Straightforward Liqueur Making" by Gerry Fowles. Its full of good recipies.



Rinse the sloes and prick each one a dozen or so times. (alternatively freeze for 2 weeks then defrost) Place all the ingredients in a suitable container and shake at regular intervals for a period of 6 to 8 weeks. When the liqueur has acheived a deep red colour remove the sloes and allow to mellow for a further month. As an alternative to sloes you can also use damsons.