West Beers : Every Thursday @ The Lamb Brewery, W4 4PH

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mespilus
@jdmitch
Sloe gin.
Empty gin from bottle. Pour in 8oz sloes* (checked for twigs/leaves, obvious signs of mank), 8oz sugar, (some demerara adds colour). Top up with gin leaving some headspace. Invert bottle 8 times a day to ensure the sugar dissolves and the sloe-y essence dissolves into the gin and the colour is leached out of the sloe skins. Store each day out of daylight, sa exposure to UV will lessen the abstracted colour.
Enjoy as a warming alcoholic linctus after meals.
When approaching empty, invoke brewers/distillers' rights and have the sloe sludge served under a mound of proper custard. Do not expect to get much of anything done that afternoon.
- Sloes were traditionally picked after the 1st frost. As we are not all indentured day labourers we can mimic the 1st frost by freezing the sloes. The expansion of water upon freezing bursts cell walls allowing the sloe essence to be dissolved/solubilised into the gin.

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jdmitch in reply to @mespilus

thanks for the detailed recipe - have frozen the sloes for gin and stoned the damsons for a crumble tomorrow (might mix with berries rather than apple).
The mana'ish starter proved a hit, and kept the guests at bay until the main course was ready... I had far too much, so I had it reheated for snacks for a few days. Lovely!

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mespilus in reply to @jdmitch

You'll soon start to see the colour of the sloe skins leaching into the gin once you start, unless you use brown/moscovado/demerara sugar that will give the gin a brownish hue.

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