Sloe Gin

Preparation info
  • To make

    1 quart

    • Difficulty


Appears in
Real Irish Food

By David Bowers

Published 2014

  • About

In the autumn, sloes ripen all over the Irish countryside. They’re actually a type of tiny dark blue and hard wild plum, but if you try to eat one off the bush, they’re tart and mouth-puckering. Poked all over with a needle, gathered in the bottom of a bottle, and topped with gin, however, they slowly release their flavor, imparting a subtle fruitiness and, beautifully, a glowing crimson to the gin. Sloes may be near impossible to find in America. (If you’re lucky enough to live near a dune