Tuesday, 3 December 2013

Sloe Whisky

I'm a big fan of Sloe gin, but the pursuit of different ways of using my wild gatherings is an addictive and enjoyable one. A fruit-whisky-sugar combination works fabulously well in the Scottish classic Cranachan; I see no reason why this should be any least successful. High hopes rest on getting a bit of game involved with the soon-to-be ruby mixture during the cold winter months of the new year, not to mention a cocktail or two.
40cl Whisky (it's best not to use anything to fancy/expensive, in a similar fashion to Sloe Gin making)
125g Granulated sugar
Roughly two large handfuls of Sloes
Half a cinnamon stick
A couple of cloves
Pour the sugar into a bottle with the Whisky, add the spices and then fill to the rim with sloes. Gently agitate the bottle daily for the first 7 days and weekly thereafter to help everything blend together. It'll taste good after about three months, but patience is rewarded.


  1. i am fan of your food photography.
    following you blog.
    clipping path

  2. reminds me a quote,“The water was not fit to drink. To make it palatable, we had to add whisky. By diligent effort, I learned to like it.”