Start of the sloe gin and vodka.
Following a new method of not adding the sugar until the end so you get the perfect sweetness in every bottle.
Syrup recipe:
Combine equal measures of sugar and water in a saucepan over low heat. Warm the mixture until the sugar dissolves, then allow it to cool. If you prefer a higher strength sloe gin, it is possible to make syrup with three parts sugar and two parts water to reduce dilution. Add a little syrup at first, as it sometimes requires only a fraction of the quantity of sugar called for in standard recipes.
Find good sloes (on the land or online), freeze them overnight, add enough fruit to almost half-fill a bottle, then top it up with good quality gin.
