Patience. Lots and lots of patience.
Bottling sloe gin today, which still means a three month wait until it's drinkable...
Making it couldn't be easier, though. It's just 450g of sloes* and 450g of sugar per 70cl bottle of gin. Mix and then shake regularly over the next few months.
*Top Tip: after you've strained the gin off, pour a bottle of sherry over the gin-soaked sloes and leave that for a month. It'll be the best sherry you ever drink outside of Spain!
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- Fujifilm X20
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- 10mm
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