Gordon's Sloe Gin | 26% vol | 70cl | Crafted from Wild Sloe Berries & Gordon's Gin | Enjoy in a Gin Glass with Tonic | Gin Botanicals with Cassis Sweetness | Flavoured Gin

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The quality of the Gin was poor - made with turpentine and all sorts - so adding sloes to it masked the flavour, but was dubbed ‘the poor man’s Port’.

Add the Gin, the sugar, seal the jar, and shake well. Once a day for the next seven days, give the jar a good shake. Leave it in a cool dark place for two months. Let’s start with a step-by-step outline of the sloe gin-making process ( or watch the video here!): Say chin chin with our fabulous collection of gin. If you love a classic G&T, get your hands on your favourite gin brand, and don't forget the tonic water. And of course, grab some limes too. If you don't have a favourite brand, try a variety before making your mind up. Our gin miniatures are great way to sample our range of brands and flavours. You’ll also find the right gin glass from our glassware collection. From the initial syrup recipe on which to build your gin to tips on foraging for berries so you can make the most of the sloe gin season, you’ll find everything you need to know here. HOW TO MAKE SLOE GIN: THE PROCESSIf you feel like getting creative in the kitchen, you’ll be pleased to hear that the quintessential British liqueur is surprisingly easy to make. Simply follow this essential guide to homemade sloe gin by Master Distiller and Co-Founder Jared Brown. Pour a good-quality gin (we recommend our London Dry Gin, of course) into the jar – enough to fill to the top

Fast forward to today, and Sloe Gin is having a revival. No longer considered only something your granny liked, the big Gin producers have put lots of care and attention into creating Sloe Gins that are deliciously sweet, tart and balanced. One ingredient that occasionally appeared in 19th-century recipes for sloe gin was almond. A crushed almond, added at the start of the maceration process, highlights the marzipan character of the sloe without the added effort of crushing a few sloe stones. SLOE GIN MYTHBUSTING When it’s time to decant, use a very fine sieve over a bowl (or line a normal sieve with a muslin cloth) and pour the mixture out. Then divide it into clean, dry bottles and label. Although it’s ready to drink now, it’ll still change over time, so try not to drink it all at once! Technically, it’s not really a Gin, it’s a Liqueur. That’s because there are stringent rules about what can and can’t be classified as Gin (if you wanna geek-out about different types of Gin, have a read of this).

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Sloes are native to Europe and have long been used by the British to create ‘shooting Gins’ (as they used to be known). The good thing about making your own Sloe Gin at home, is that the hard part is done for you. There’s no distillation involved. As this is a Gin-based Liqueur, start with the base. Take your pre-frozen sloes, or fresh ones that you’ve poked a bunch of holes in, and tip them into a 2 litre Kilner jar (or divide between two smaller ones). If that all seems like too much hassle, or you can’t find any sloes where you are, we recommend you cheat and buy it!