Sloes

[sarraceniac]

Hazelnut Liqueur


6 oz Hazelnuts
1 Vanilla pod (1-2 inches)
1 tsp Allspice
1 1/2 c Vodka
1/3 c Sugar Syrup

Chop the hazelnuts to release the flavor of the nut and add to vodka, vanilla bean, and allspice. Age for 2 weeks, shaking lightly occasionally. Strain and filter until clear. Add sugar syrup, if desired, and age for an additional 2 months. It's nice over ice cream or as an aperitif.
Alternatively, try using pistachios which also make a delicious liqueur. If flavor is too weak, add more nuts and re-steep a week before adding the sugar syrup.

[Hilary B]

Sloes around here now seem ready (some at least). Must go picking at the weekend.

[WrexTheDragon]

The sloes I was looking at yesterday had all passed their best and started to wrinkle up.

At least the wasps where having a field day on them, so I picked 2.3KG of blackberries.

[SarzWix]

as last year we missed them totally, and dont want to miss them again this year, even though we still have 10 litres distilling in the shed hehe 2 years will come in october when we will bottle that lot, and hope its nice

any thoughts??

Last year was a bad year for sloes, you probably didn't miss them, there just wasn't many.
It looks like a good year for them this year - the bullace trees near me which were almost empty last year are groaning with the weight of them this year. I picked a carrier bag full and barely made a dent in them

Get your bags and baskets out and get picking

[mrdinkle]

sarraceniac - thank you for the recipe, I am back near the hazlenuts shortly so will collect some!

Got my wines on the go! Been offered a load of Damsons (hoping it's enough for some jam and wine!)

[smallblueplanet]

...I was told recently that sloe Pastis was also a possibility. Will be looking into this as I have sloes all around the back garden boundary.

Sounds similar to Pacharan:

http://www.cottagesmallholder.com/?p=489

José Antonio Garcia’s recommended recipe for Pacharan:

Ingredients:

• 1 litre of Anisette
• 1/4 Kg of sloes
• Some people put some coffee beans and/or cinnamon stick into it.

Method:

1. Add the sloes to the Anisette and leave to seep for 6 to 8 months.
2. After eight months remove the sloes as they will spoil the liqueur if left in too long.

Spain's Ancient Spirit: Rustic Pacharan