Sloe gin
Today I finally bottled the sloe gin that I've had infusing away on the worktop for the past three months. I've been holding out for the right bottles to put it in (rejecting the suggestion of the man in the farm shop that an old two litre plastic bottle would do the trick, like the sloe gin snob that I am) and finally found the perfect ones in Lakeland. I've used the recipe from the River Cottage Preserves handbook, and initial taste testing are pretty good. Apparently I need to leave it for 18 months before drinking though, and a recent article I read even suggested that 18 years would be the optimum length of time to allow it to reach its full taste potential. Chances of this actually happening in real life are slim to none. I'm not known for my patience! I still have a big bag of sloes in the freezer and am debating whether to pop these into some gin as well. There may well be a lot of gin-based presents from us next Christmas!
Today I finally bottled the sloe gin that I've had infusing away on the worktop for the past three months. I've been holding out for the right bottles to put it in (rejecting the suggestion of the man in the farm shop that an old two litre plastic bottle would do the trick, like the sloe gin snob that I am) and finally found the perfect ones in Lakeland. I've used the recipe from the River Cottage Preserves handbook, and initial taste testing are pretty good. Apparently I need to leave it for 18 months before drinking though, and a recent article I read even suggested that 18 years would be the optimum length of time to allow it to reach its full taste potential. Chances of this actually happening in real life are slim to none. I'm not known for my patience! I still have a big bag of sloes in the freezer and am debating whether to pop these into some gin as well. There may well be a lot of gin-based presents from us next Christmas!
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