The fruit of the blackthorn, purple sloes are traditionally picked after the first frost. Add them to gin, with a little sugar, and macerate for two to eight months to make a warming, fruity spirit that can be sipped neat to ward off winter chills, or served long and in cocktails. Try a Charlie Chaplin: shake 30ml
FIVE OF THE BEST SLOE GINS
Nov 01, 2023
2 minutes
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