To make slow (sloe) gin, you need sloes (blackthorn berries), gin, and sugar. First, rinse and dry the sloes, then prick their skins with a toothpick or freeze them to split the skins. Put the sloes in a large sterilized jar, add sugar on top, then pour in gin, leaving some space at the top. Seal the jar and store it in a cool, dark place for about 2 to 3 months, shaking it daily during the first week and once a week afterward. Afterward, strain the mixture through a fine mesh or muslin cloth into a clean bottle. The sloe gin matures and gets better with time and can be enjoyed as a sweet, fruity liqueur.

Ingredients (example ratio)

• 350-450 g sloes
• 750 ml gin
• 150-225 g sugar

Method Summary

1. Wash and dry sloes. Prick or freeze them.
2. Pack sloes into sterilized jar. Add sugar and gin.
3. Seal and store in dark place, shaking regularly for 2-3 months.
4. Strain into bottle and enjoy or age further.

This traditional recipe is simple but requires patience as the infusion takes a few months to develop the rich flavor characteristic of sloe gin. Using a good quality gin enhances the final taste. You can optionally add spices like cinnamon or almonds for variation but keep it subtle to preserve berry flavor.