Sweetened gin in which pricked sloe fruits have been steeped.
Sloe, Fruit of the Blackthorn (Prunus spinosa)
Image: geograph.org.uk, Glyn Baker
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
1064. SLOE GIN (Essex)
Into one quart of best gin put one and a half pints of ripe sloes (some of them bruised), threequarters of a pound of loaf sugar, and half an ounce of bitter almonds (blanched and split). Cover the vessel containing the cordial closely, and leave it six months, stirring the contents occasionally, then strain off the liquor and bottle for use.
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