There are many different Sloe Gin recipes, some involving individually pricking each sloe with a pin and others involving infusion with other fruits and spices. Some recipes will recommend adding a large amount of sugar in with your sloes and gin at first, but as the tartness of sloes varies each year and from place to place, adding sugar in at the beginning can result in overly sweet Sloe Gin. Rather than this, our top tip is to mix up some sugar syrup (1 part water and 1 part sugar, dissolved together in a saucepan) and when your Sloe Gin is ready to drink, add the sugar syrup to it gradually for your preferred level of sweetness.
Here’s our simple recipe for a wonderful batch of Sloe Gin:
2. Infusion (the waiting part!):
3. Filtering & Bottling:
Which is the Best Gin for Making Sloe Gin with?
At this time of year we're frequently asked, 'which gin should I use for my Sloe Gin?'. Sloes can vary greatly from place to place and from year to year, which is part of the joy of sloe gin, and they are the overriding factor in what your sloe gin will taste like. However, the amount of sugar or sugar syrup you add and your choice of gin can also impact the flavour, character and smoothness.
Have a read of our guide to help you choose an ideal and affordable gin, based on the subtleties of flavour you might like to achieve in your sloe gin - bittersweet and fruity, earthy and classic, or wintery and spiced. We've also highlighted some gin options that are on offer and great value! - Read the guide.