The Blackthorn cocktail first appeared in Harry Johnson’s Bartender’s Manual (1900). However, several versions of the Blackthorn cocktail exist throughout history, some with whiskey, others with sloe gin.
When you are ready, strain it into sterilised bottles and enjoy responsibly.With a name like the Blackthorn, you may think this sloe gin cocktail is named after the blackthorn tree which produces sloe berries.
After three months it should be good to drink. Store the jar on its side in a dark place turning it every other day to make sure the sugar dissolves and the gin soaks up the berry juice. It doesn't have to be the most expensive gin but try not to go for the cheapest either. How much depends on how much of a sweet tooth you have, but somewhere between 150g and 300g for each litre of gin that you have should do the trick. If you haven't frozen your sloes, you will need to prick each one with a pin a few times before adding to your jar. If you've already frozen your sloes, place them in a jar until they come up just over a third of the way. However, if you pop them in the freezer for a few days their skins will burst and save you a lot of time later on. You can use your sloes straight away or store them in the fridge. Try not to prick yourself on the plant’s thorns. If they are bullet-hard then find some plumper sloes or return at a later date.ĭon’t be tempted to eat them straight from the bush, as they are incredibly sour. The main thing to remember when picking them is to make sure that they are ripe. However, that may prove too late if a warmer summer has encouraged them to ripen early. 
Many people say that you should wait until the first frost. There’s much debate as to the best time to pick sloes.
Picking sloes in autumn will give you enough time to make some sloe gin as a Christmas gift, for family, friends or yourself. Resembling small damson fruits, they are usually turned into sloe gin, a delicious combination of gin, sugar and sloes. Sloes grow on blackthorn trees, which are a very common sight along our network of canals and rivers.
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