h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I realise that this is an old article and the related conversations have not been discussed in a while, however I would like to offer an experience based reply for any future enquirers of sloe gin:

Sloes picked during late summer will still "work" in gin however the result will be sub-optimal. You will need to leave them to soak for much longer (they may not even be ready by Christmas as October sloes would be) and you will even need more as they are significantly smaller. It is essential that you prick early sloes diligently in order to release the flavour, freezing will help reduce the lasting mouth drying quality of the fruit and more sugar will be necessary to reduce the bitterness.

If however, you can refrain and wait until the autumn months then the sloes will increase in size, become easier (if slightly messier) to pick without their stalks, improve in flavour (the bitterness will decrease) and not necessarily need pricking at all. Freezing these later sloes provides the benefits of reducing the mouth drying quality I mentioned earlier and splitting the sloes removing any need to prick them. Often the hole left where the stalk is removed is sufficient in mature sloes that neither pricking or freezing is necessary for flavour to transfuse into the alcohol. The later in the year that the sloes are picked the better the quality of the flavour received - until such point as the sloes become shriveled or mushy on the bush. Waiting until the first frost is traditionally best this usually coincides with the time of year that sloes have reached their prime, additionally it acts in the same way as freezing to remove the dry-ness and split the skins.

When pricking, traditional methods recommend either the blackthorn thorn or a silver fork as this prevents metal oxides and other contaminants from tainting the gin. It has been mentioned in some of the replies to this article that the thorns can cause infection. Whist this is true it is not due to any poisons, the cause is for the most part because the tip of the thorn easily breaks below the skin and remains embedded. If it can be removed with a needle or knife promptly then the splinter will not have a chance to become infectious.

One reply and some web recipies mention the "improved flavour" of adding crushed kernels to the drink. My advice would be to avoid this at all costs; the stones of a sloe, as many other fruit, contains traces of cyanide - this is what causes the almond taste and smell. In previous centuries before cyanide was manufactured the kernels of related fruit were crushed to act as a poison. In small doses this will do no harm, however very small amounts will be naturally present in the gin due to the soaking of the fruit in anycase without adding more. It would be better to add a very small amount of almond essence instead.

Finally it is well worth experimenting with other base spirits and adding different spices to the mix. Whisky and brandy are very good alternatives which can be made in the same fashion, vodka is almost a like for like replacement but is nicer when mixed with sparling wines. Adding cloves, cinamon and nutmeg tends to a pleasant taste of Christmas with mulled wine. As a drink, sloe gin goes remarkably well with tonic as well as on its own and in several cocktails.