Sloe Gin or Sloe Vodka

Sloe Gins or Sloe Vodkas are great drinks for hurricane parties.

“Sloes” are small plum-like fruits of the blackthorn, actually a wild plum.

Sloes are bitter so they are not suitable for eating. The bitter flavor is lost when making Sloe liqueurs.

Traditionally when preparing Sloe liqueur the Sloes were pierced with a thorn from the bush. You can use a fork to speed up the process.

In addition to Ireland and England, Sloes are frequently found around the finger lake region of N.Y. and the north-eastern region of the U.S.

Sloe Gin/Vodka Recipe #1

2 lbs Sloe’s

1 qt Gin or Vodka

20 oz sugar

3 cloves

1 small cinnamon stick

Wash and dry the fruit and remove any stems.

Pierce each Sloe with a fork and place in a large glass container.

Add gin or vodka and cover.

Twice a week stir gently (for 4-8 weeks.)

Drain the liquid and transfer to a glass bottle. (I used a decanter from Home Goods.)

Now add the sugar to the drained Sloes, shake and cover.

Shake the container with the Sloes twice each day until all the sugar is desolved.

This may take up to two weeks.

When the sugar is dissolved, drain the liquid and mix the syrup with the first unsweetened liquid.

After three months, drain the liquid through a cheese cloth. (Add some more sugar if necessary.)

The strained liqueur should sit and mellow a couple of months before using. This may be hard to do and you can now see how the name Sloe may have come about.

Recipe #2

Using the measurements above, wash and dry the fruit and remove all the stems.

Pierce each Sloe with a fork and place in a glass container.

Add the Gin or Vodka and sugar and set in a cool dark place.

Turn daily for three weeks, then once a week until three months have passed.

Pour the liqueur off and let sit one week, then decant.

Let sit another week then decant carefully again.

If this recipe is too long of a production, you can purchase very good Sloe liqueurs. One brand is AVERELL from upstate N.Y.

Sloe liqueur makes great Sloe Gin or Vodka Fizzes.

Note: The leftover fruit can be pitted and dipped into melted chocolate, then placed on parchment paper until the chocolate firms. You can also place the pitted fruit into chocolate cups with a little rum or liqueur.

You may also use the fruit to infuse vinegar, make into jam, or use as a basis for chutney.