Sloe Gin: A Christmas Classic - but Now

This berry-infused delight is usually reserved for Christmas, so why am I bringing it up now? Because it's been a rough start to 2025, and I could use a lift.

Besides, I’m working on a Christmas novella for you all - and honestly, this drink sounds too good to wait for December. Before we get to the recipe, let’s take a quick dive into the fascinating (and slightly thorny) history of its key ingredient.

The Blackthorn Hedgerows: Nature’s Barbed Wire

Before the 1600s, much of England was common land, freely accessible to everyone. That changed with the Enclosure Acts, which saw large swathes of public land fenced off for the aristocracy. Enter the blackthorn tree - an affordable and highly effective natural barrier.

Thick, nearly impenetrable, and armed with menacing needle-like thorns, blackthorn hedgerows became the perfect way to separate private estates from the outside world (and keep out pesky poachers).

Nestled within these formidable hedgerows were small, ruby-red fruits known as sloes—essentially miniature plums with a tart bite. On their own, they can be eye-wateringly sour, but when steeped in alcohol, magic happens.

Gin: From Questionable Origins to a Holiday Staple

Back in the 1600s, gin wasn’t exactly the refined spirit we know today. It was a rough, often adulterated drink - mixed with sulphuric acid or even urine (yes, really). But by the Regency era, gin had cleaned up its act and was no longer just the drink of the poor.

Sloe gin, in particular, became a holiday favourite, especially during the traditional Boxing Day hunt. It was often served alongside game meats like venison, followed by a slice of ginger fruit cake, and—because why stop there?—washed down with even more sloe gin.

Now that you know the history, let’s make some!

Sloe Gin Recipe

Traditional sloe gin starts its journey in autumn when the berries are perfectly ripe—typically around October. In grand country estates, entire bushels of sloes were harvested to keep up with the drinking demands of a lively hunting party. This recipe, however, is designed for a more manageable (and less raucous) gathering.

Ingredients:

• 500g (17.5 oz) ripe sloes (blackthorn plums)
• 250g (9 oz) golden caster sugar
• 1 litre (3.5 pints) gin

Method:

1. Harvest your sloes (or buy them if you don’t fancy foraging).
2. Rinse the fruit and pat it dry.
3. Prick each sloe with a fork or cocktail stick. This helps the juices infuse the gin. Place them in a 2-litre glass jar (or divide into smaller jars).
4. Add the sugar and gin, then shake well.
5. Shake daily for at least a week, until the sugar has completely dissolved.
6. Strain the mixture through a muslin cloth or fine sieve.
7. Let it rest.

Store your sloe gin at room temperature for at least two months—though the longer you wait, the smoother and richer the flavour will be.

By the time Christmas rolls around, you’ll have a beautifully deep, ruby-hued liqueur that’s perfect for festive sipping. Or, you know, you could always enjoy it in July—I won’t judge.

Cheers!