Sloe gin

US distilleries use close fruits related to the blackthorn, such as the beach plum and the Aronia berry, to produce American versions of the British sloe gin.

The jar is then filled with gin, sealed, turned several times to mix and stored in a cool, dark place.

The sweetness can be adjusted to taste at the end of the process, although sufficient sugar is required while the fruit is steeped to ensure full extraction of flavour.

The George Inn in Frant, East Sussex, near Royal Tunbridge Wells, plays host to the annual Sloe Gin World Championships in December.

[10][11][12] In Germany and other German-speaking countries, Schlehenlikör (de) is made by soaking sloes, sugar, and possibly some spices in vodka, gin or rum.

The most popular commercial brand, Schlehenfeuer, based on white rum, is made by Mast-Jägermeister SE,[13] better known for its product Jägermeister.

In Spain, patxaran is made by soaking sloes in an anise-flavoured spirit, resulting in a light reddish-brown, sweet liquid, around 25–30% alcohol by volume.