A gin-ger basiltini. Basil leaves muddled with lime juice, 2 oz sapphire and 1 oz ginger simple syrup. A delicious late summer drink.
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It’s as if you left the glass under a drainpipe for a few days.
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Anybody bother making sloe gin?
How does one go about it?
Haven’t got the thyme pal
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Apparently it’s extremely complicated. You put sloes and sugar into a bottle of gin. Then you leave it for six months. Alcohol has never lasted six months round here though
That’s it? You put berries into shop bought gin … fucksake.
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Ripe ones (unfortunately) and sugar, and maybe a crushed almond.
A load of auld bollox…
Complicated stuff alcohol.
You froze them? Roughly when did you pick them?
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No. I prepared it this time last year and let it infuse for the year. I drained it and bottled it this week.
I have some frozen berries left from last year and I’ll make another batch with that soon.
The berries should be good for picking in a couple of weeks though this year has been such a clusterfuck weather wise you wouldn’t know what to expect. There is a bit of a pishreog that you shouldn’t pick them before the first frost.
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Have you made any without adding sugar…I’m worried about the kid’s teeth
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No you need sugar.
One must be very careful when stealing the sloes. Never clean a branch of more than half. The piseogs will be watching. And whatever you do, don’t lave any dropped ones behind. You MUST find them and take them with you.
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I havent seen them in over 10 years i’d say… are you sure they are still growing in the wild?