Sloe gin is not the first bottle you may reach for in the aisle, but it presents some interesting health benefits and a unique production process.
What is Sloe Gin?
Sloe gin is a British liqueur, made by soaking sloe berries in gin. This process produces a tart, almond-flavored gin. In the EU, this specialty gin is required to be at least 25% ABV, but in homemade , the ABV can vary from 15-30%. Once the bottle of sloe gin is opened and strained of any fruit matter, the liqueur will keep indefinitely.
This type of gin was traditionally spiced with vanilla and sipped warm as a winter drink. However, when the liqueur was introduced in America in the early 20th century, it became popular as a drink and was usually served cold with tonic or mixed in . Since it is technically classified as gin, which is a distilled liquor, this variety should be gluten-free, but it is best to check by brand.and
Sloe Gin vs. Gin
- Origin: Gin is a clear distilled spirit, made with juniper berries. Slow gin is a liqueur that is flavored primarily with sloe berries, which have been soaked in the gin.
- Alcohol content: Gin has a higher content than sloe gin.
- Taste: Gin is flavored, often with floral notes, whereas sloe gin is traditionally tart, with light flavors.
How to Make?
It is very easy to make this specialty gin, let’s take a look.
- Step 1: Start with 500 grams of sloe berries.
- Step 2: Prick each fruit to puncture it, then put the fruit in a 1.5-liter jar that can be sealed tightly.
- Step 3: Add 250mg of caster sugar, and 750ml of your chosen brand of gin.
- Step 4: Then, seal the mixture and place the bottle in a cool, dark place.
- Step 5: In the first few days, shake the jar daily to help the sugar dissolve.
- Step 6: Wait at least three months – but no more than six – to open the bottles, strain out the spent fruit, and then rebottle.
- Step 7: Sloe gin can be sipped straight either warm or cold; both approaches are delicious!