Allotments 4 All
Produce => Drink .... => Topic started by: greyhound on December 31, 2006, 11:52:33
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I've filtered and bottled some of mine (and given a lot away as pressies), and got plenty still on the go.
The sloes were so abundant this year that I decided to chance a few experiments. I've heard people recommend the addition of half a dozen blanched almonds. Well, I won't be doing that again! Tried it in one bottle, with the result that the colour is much paler than the rest, and the clarity seems to be affected - it's much more opaque, even after extra filtering. Could be the natural oil in the almonds. Doesn't taste as good, either.
However .... to another litre I added a stick of cinnamon, two cloves and six allspice berries, and this one is divine! (Nearly all gone, in fact!) Just a hint of mulled wine in the taste, or a bit Christmas puddingy.
Another tip I've tried is adding five coffee beans. I'm leaving this for another month or so, but a tiny slurp through a straw says it's very promising.
(http://bestsmileys.com/drinking/10.gif)
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Hi greyhound, :D
I have not got round to making mine yet, I`m still on last years bottle ::) My sloes are safely tucked away in the freezer, I was able to pick some wild damsons as well, so I will see if these are as good. Where do you purchase all your gin? ,seems to me you get through quite a bit ;D
Adrian.
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Fab! I LOVE it. Also, great in the summer in a long glass with tonic and a slice. Makes a wonderfully fruity boozy drink. :P
I have heard people adding a couple of drops of almond extract to the finished drink, but never whole almonds. I would blame the oil and assume that the alcohol actually strips the natural oils out of the nuts rather than the almondy flavour. Love the sound of the mulled sloe gin. I have a sack of damsons in the freezer and I think I might give those a whirl. Did you add the spices after you had decanted it or before in with the berries?
I have given lots away as gifts, and to be honest, have so much for us I don't know whether I will make any next year! I do have a jar with small yellow plums in, topped up with gin. I don't know what the plums were as they grow wild in the kids school field, but it has made a glorious gold coloured drink. I also have another jar of sloes in vodka - just an experiment you understand...... :P :P :P :P
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I just use cheapo gin, Adrian. Lidl's or
Victory Value Gin from Tescos. ;D The sloes etc add the flavour and character to the drink, so a plain gin does it for us.
EJ, I've got a few experiments in my cupboard too. Some plums in vodka, to be eaten with ice cream (whatever will we do with the liquid!!!! hmmmm it's lovely!). A bottle of mirabelle rum ... a neighbour gave me a bucketful of those little yellow fellows, and that's made a nice drinky as well.
The spices were steeped with the sloes from the start. It's so nice I may add some to the demijohn still lurking in the larder - but I may go for the coffee beans instead. Better just go and check that one again ..... ;)
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I had completely forgotten the box in the coat cupboard with my damson gin and figs in brandy and tarragon brandy !!! Just been for a sniff............ooooh magical. I love the sound of the spices in the sloe gin, Greyhound, making a note for next year. Keep us posted re. the coffee bean expertment, I'm intruiged.
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I didn't make any this year as I am still working on the 2005 vintage. I have however just made the last of the sloe chocolates (gutted). As old chap who has been making sloe gin for many years told me to use the sloes in the gin (very nice) then add them to a bottle of sherry (just the cheap stuff - massive improvement) and then cover the sloes in chocolate. I have done this but I stoned the sloes before the gin stage as I figured stoning little squashy sloes would be a pain. OMG the best chocs in the universe. Plain choc with sloes or milk choc with sloes and wet walnuts - seriously yummy.
Shame it's too early in the morning for another taster :-)
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Finished! :-[
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We have to keep some for the local Sloe Gin Tasting Party. This takes place in a couple of weeks time. We converge on a certain house in the village, each bringing samples of our SG, damson gin etc, and a plate of nibbles.
It is most enjoyable (hic)
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I made blackberry port a couple of years ago ... and I THINK it's still in my shed ;D Be right back ... or NOT as the case may be!
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Mine's gone- :( it was the best yet.
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Mine is the double bottle I did it in, someone told me how to start it, then I lost touch and I don't know wat to do with it now XX Jeannine
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How far have you got Jeannine?
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Here ya go, Jeannine, this is where you asked. It will still be fine, keef's still got some on the sloes.
http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,57/topic,28378.0
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It has been soitting in a double sized bottle with sugar.sloes and gin since about October I think.
Thank you for the link XX Jeannine
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Hic!!!
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I bet that's heavenly. Have a taste and let us know.
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I think I need to strain it or something if it is ready? XX Jeannine
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Here's what I posted before about filtering and bottling.
"I am possibly a bit more fussy than some, but I like mine to be absolutely clear. I use a couple of large Pimms jugs and strain the gin from one to the other using three increasingly finer sieves. Then it goes through a sieve lined with several layers of muslin, and finally through coffee filter papers. This last can be a slow process - some liquid will go through quite rapidly, but some will have more sediment. Best only to put a little in at a time, as the filter papers reach a saturation point.
Decant into clear clean bottles - the ones the gin came in will do fine. I also use a lot of small mineral water bottles cadged from the pub, as these are handy sizes if you want to give some away. You can also make nice labels to stick on."
See how it goes, you might be happy with the clarity before going the whole distance!
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Thank you Greyhound I am bit of a fusspot so that sounds perfect. I will havea go at the weekend. One question though. With all the sugar is it a bit syrupy? I haven't looked in the bottle since I first put it together |XX Jeannine
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Emaggie - how do you do your figs in brandy? I have a fig tree in the back garden and would love to try other ways to keep them.
Pizza Express does a wonderful pudding -Caffe Reale - figs in syrup with marscapone and a cup of coffee. I love their figs in syrup - they are small figs, like the ones I have on my tree that don't come to anything, but I can't find any recipes that use baby figs. Any ideas anyone?
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Bit of trivia about Sloe Gin - according to my notes, I personally came into contact with nearly 300 people who made sloe gin last year. Suppose the least this means is that lots of people do have a go at it!
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Geez. Imagine the tasting party!
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Emaggie - how do you do your figs in brandy?
I just put them in Aldi's Brandy (perfectly ok, no need for best) with sugar as per sloe gin, left them to fester in a dark place for a few months, giving the bottle a shake every now and then, and then I ate 'em. Ooooh I want some now.........
Jeannine I didn't bother to strain mine this time, just poured carefully and it was fine. Beautiful colour ;D
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Many thanks, Emaggie - off to buy the brandy now!!!
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Strained and tasted mine yesterday, I added a bit more sugar,and popped it back in the big bottle for a while longer,I hope that is OK. It is beautiful.I strained it through paper towel. First time I have made it.
XX Jeannine
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the local Sloe Gin Tasting Party.
It's today!
You may not hear from me and keef for a while .... :)