Keith Whaley wrote:
Okay! I'll take the Boodles type of gin thanks... Beefeater is okay for the house brand, but my private stock is Boodles.
Pretty much anything will work. Recipe: 2lbs/1Kg sloes, 2pts/1litre gin, up to the same weight of demerara sugar (depends on taste) and a small handful of almonds. Wash, dry & prick the sloes, chuck it all in a pot. Shake the pot every day until the sugar dissolves. Leave it for about a year. Ideally, in the UK, collect the sloes in autumn and the gin will be ready Christmas the year after.
Filter into bottles. Then cut the flesh off the sloe stones and drop it into melted dark chocolate. Voila! two dishes for the prices of one. Who said the English can't cook?
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