Sloe gin is one of life’s simple pleasures and making your own makes a far better version than any bought in a shop. Leaving it to age creates a deep fruity, slightly nutty sweet gin that is as perfect on a hot summer day as it is on a cold winter night. This Szechuan/Sichuan sloe gin is not meant as a replacement to a traditional sloe gin but as an alternative to have on hand for a peppier gin and tonic or an invigorating addition to a cocktail. I was initially dismissive of it until I actually had a gin and tonic with it it and I was converted instantly vowing to make some myself.

CLICK HERE FOR THE TRAD SLOE GIN AND SLOE CHUTNEY RECIPE

It is also not a gimmick for those types that like to put hot sauce on every single food and see eating the hottest pepper as a justification of their masculinity. The taste is still dominated by dark fruit of the sloes but with a fruity warmth from the peppers and chilli to create something balanced and refreshing. Szechuan peppercorns can be described as a “numb spiciness” as opposed to the hot hot heat of a chilli pepper or the intsnse fragrance of a black pepper corn.

I would like to say I got this traditional recipe from “Owd Jon” the forager and local mental but its just from “Jon” down the road who is quite responsible and has kids. He makes some crazy drinks and I think he came up with this on his own. I forced him to divulge his recipe and tweaked it a little for my tastes – I’m not a huge fan of star anise so dialled it down for mine and added a clove for some earthy spice.

If you are lucky enough to be able to forage sloes in the wild wait for as long as possible so they are plump with full green fruity flesh when they burst if squeezed. It is a total myth that sloes need to freeze before ripening. There are no starches to turn into sugar like a parsnip so no frost is needed before picking. However leaving them as long as possible does mean the fullest and “sweetest” sloes you can get. It also means you need to pick less and can leave some for other foragers. No one likes a greedy sloe pig.

SZECHUAN SLOE GIN (1 Litre)

1 lire of gin

400g sloes

3tsp Szechuan peppercorns

Tiny pinch of chilli flakes

1 clove

½ star anise

150g sugar (more to taste when ready)

Pick and rinse the sloes removing any stalks and leaves left behind. If possible freeze the sloes to break down the flesh to aid flavour extraction.

Pop all the ingredients into a kilner jar (it really does need a good sealed jar) and give it a shake then pop it some where dark. Using a supermarket own brand gin works well as it will be fairly neutral as a base allowing the sloes to shine.

Every day for two weeks give it a slight shake to dislove the sugar and bruise the fruit slightly.

Leave for a few months, a year or even two before starting to drink. Adjust the sweetnes if you wish.

You can decant into a bottle but the fruit and spices can live with the gin indefinitely as long as they are submerged by it.

Once the gin has been drunk the sloes can be used to make chutney… its a lot of work but lovely!