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Sloe gin is a red liqueur made with gin and sloe (blackthorn) drupes, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume. However, the European Union has established a minimum of 25% ABV for sloe gin to be named as such.〔(EU spirits regulation(PDF) ) Regulation(EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89, Appendix II No. 37, Retrieved 2014-01-31.〕 The traditional way of making sloe gin is to soak the sloes in gin. Sugar is required to ensure the sloe juice is extracted from the fruit. Many commercial sloe gins today are made by flavouring less expensive neutral grain spirits, although some manufacturers still use the traditional method. ==Manufacture== Sloe gin is made from ripe sloes, which are traditionally picked after the first frost of winter (late October to early November in the northern hemisphere). Each sloe is pricked, traditionally with a thorn taken from the blackthorn bush on which they grow. An alternative folktale says that one should not prick the sloes with a metal fork unless it is made of silver. A modern variation is to pick the sloes earlier and freeze them. A wide-necked jar is filled half way with pricked sloes and of sugar is added for each of sloes. The jar is then filled with gin, sealed, turned several times to mix and stored in a cool, dark place. It is turned every day for the first two weeks, then each week, until at least three months have passed. The gin will now have a deep ruby red colour. The liqueur is poured off and the sloes discarded. Alternatively, the leftover fruit can be infused in white wine or cider, made into jam, used as a basis for a chutney, or a filling for liqueur chocolates.〔"Recipe for Sloe Gin Truffles" http://www.sloe.biz/pip/viewtopic.php?t=171&sid=a7cb5c33ec3520ef85f5f660078160e2〕 The liqueur can be filtered, but it is best decanted back into clean containers and left to stand for another week. Careful decanting can then ensure that almost all sediment is eliminated, leaving a clear liqueur. Recipes for sloe gin vary depending on the maker's taste. The sweetness can be adjusted to taste at the end of the process, although sufficient sugar is required while the drupes steep to ensure full extraction of flavour. When made sufficiently slowly, the alcohol extracts an almond-like essence from the sloes' stones, giving sloe gin a particular aromatic flavour. However, some recipes use a shorter steeping time and include a small amount of almond essence. Another common variation is the addition of a few cloves and a small stick of cinnamon. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sloe gin」の詳細全文を読む スポンサード リンク
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