Sloe, sloe, quick quick, sloe……..
The Spanish have an excellent saying, “sin prisa sin pausa”. It is a bit like the story of the tortoise and the hare, where one can get further by not rushing and not stopping rather than rushing around and, well and basically getting nowhere fast.
I don’t know about the sloe, or slow, at the moment as I seem to be rushing around from dawn to dusk. Not only am I harvesting many of my fruit trees at the moment and collecting vegetables, I am also collecting what nature provides at this time of year, walnuts, blackberries and sloes. I thought I would just do a quick post on the latter.
Sloes are generally used to make sloe gin. In Spain however they make Sloe Anisette, or should I say Pacharán. If you have been to Spain you may have seen and enjoyed the drink. It is actually from the region of Navarra where the spelling is slightly different due to the Basque influence and they would write it as Patxaran
The recipe couldn’t be simpler, the only difficulty is to leave it long enough for the flavours to fully infuse. All the recipes use the berries with additional ingredients to subtly change the flavour. Many people make their own and are often reluctant to share their secret ingredients, here however is my own brew:
1L Sweet Anisette
1 cup Sloes
2 Cinnamon sticks
12 Coffee grains
Mix all the ingredients together and leave for at least 3 months.
As you can see, the recipe couldn’t be simpler!
Sweet Anisette is a spirit found in Mediterranean countries. It is similar to Pastis but is made via distillation rather than maceration.
I hope you enjoy it and good luck picking the berries as the bushes are quite prickly!
©2015 Lincoln Woodward Betteridge