Sloe Gin


Preparation info

  • Difficulty


Appears in

Wild Food

By Roger Phillips

Published 1986

  • About


  • Two good handfuls of sloes, pricked with a fork
  • 50 g (2 oz) barley sugar or almond essence
  • 1 bottle gin


Half fill two clean, dry wine bottles with the pricked fruit. Add to each 25 g (1 oz) crushed barley sugar or 2–3 drops of almond essence. Fill the bottles with gin. Cork securely and allow to remain in a moderately warm place for 3 months. Strain the liquor through fine muslin or filter paper until quite clear. Bottle, cork securely and store for use.

Adapted from Mrs Beeton’s Book of Household Management.

The resultant liquor is so strong that I advise melting the barley sugar in a little water which will slightly weaken the end product and also ensure that you get 2 full bottles from the 1 bottle of gin. I think it more fun not to strain out the sloes but serve it from the bottle with them still in; it will keep with the sloes in for two or more years.