The best way to get fully matured sloe gin, apparently, is to forget to put enough sugar in it, then not drink it because it's grim, fully intending to get around to sweetening it up, but inevitably never getting around to it.
This is why I have a small bottle that I made last year, which lies undrunk on my shelf. Well, NO LONGER! Today I have actually gone and got off my arse and sorted it. The sugar should all be dissolved by the time we (*fingers crossed*) move into a new and exciting house, and shall therefore get polished off in one sitting come the beginning of November.
So now, what to do with those gin-soaked sloes? Never one to miss an alcoholic opportunity, I'm going to try this recipe for sloe sherry. I don't even like sherry, but I can't not try!
No comments:
Post a Comment