Sloe gin, with its distinctive berry-pink hue, might seem like just another type of gin, but it’s technically a liqueur. It starts as regular gin but undergoes a transformation through the steeping of sugar and sloe berries, which are ruby-red fruits from the Blackthorn plant. This process sweetens the spirit and lowers its alcohol content, sometimes to as low as 15% ABV. “These berries are essentially related to the plum,” explains Barna Jeremias, bar manager at LPM Restaurant & Bar in Miami. “Sloe berries emit a dark reddish-purplish color and are comparable in flavor to cranberries, currants, and tart cherries.” The resulting sloe gin is a subtly sweet and warming drink that works well in cocktails or mixed with soda or tonic.
:max_bytes(150000):strip_icc():format(webp)/what-is-sloe-gin-hero-FW-0323-6e193934a1ba46a1a68145b505937319.jpg “Close-up of fresh sloe berries showing their deep color and plum-like appearance, essential for making sloe gin.”)
Defining Sloe Gin: More Than Just Flavored Gin
“Here’s the easiest way to describe what sloe gin is,” says Wilmer Nolasco, head bartender of Leroy’s in Brooklyn. “It’s a traditionally-produced gin with usual botanicals (think juniper, coriander, and citrus). Then, the highly astringent sloe berry is macerated (or steeped) in the gin and sweetened. It turns into a beautifully soft, slightly sweet, botanical, nutty liqueur that’s a little lower in alcohol content than a traditional gin.” This description highlights the crucial difference: the maceration of sloe berries transforms the gin into a unique, lower-proof liqueur with a distinct flavor profile.
The Historical Roots of Sloe Gin
While many brightly colored liqueurs emerged in the late 20th century, sloe gin has a much longer history. “In the 1700s, hedges made of sloe plants were a common way of separating private lands in Britain,” says Jonathan Torres, the food and beverage manager of NoMo SoHo. Sloe berries themselves are not particularly palatable; they are thorny, astringent, and quite bitter. To utilize the abundance of sloe berries around the country, people creatively used them to infuse spirits. “It’s bitter on its own, and not something that gets cooked with, so there aren’t any applications for it other than jams [and gin],” Torres notes. Nicolas O’Connor, the director of mixology and culinary arts at Apotheke Mixology, adds, “Sloe berries on their own are very tart and astringent. Steeping them in gin allows for the tartness and warmth of the fruit to come through.”
:max_bytes(150000):strip_icc():format(webp)/GettyImages-1348754491-83f90b96028d44448f3d359f8137b76f.jpg “A dense blackthorn hedge showcasing the plant’s historical use in land division in Britain and the source of the sloe berries.”)
Sloe Gin vs. Traditional Gin: Key Differences
The most notable difference between sloe gin and regular London Dry gins lies in the alcohol content. While London Dry gins typically range from 45% to 47% ABV, sloe gins can be much lower, sometimes reaching just 15% ABV, depending on the producer. The pink color, ranging from pale to deep ruby, is another clear indicator of sloe gin.
Unpacking the Flavor Profile of Sloe Gin
“The palate [of a sloe gin] brings ripe sweetness, fresh acidity, and sour cherry, with the sloe berries bringing a delicious richness and depth of flavor,” says Pascal Shin, a beverage consultant behind West Hollywood’s The Den. A good quality sloe gin retains classic gin characteristics alongside the fruity notes. “A quality sloe gin has the classic characteristics you’d associate with gin,” says O’Connor. “It displays a pleasant herbal blend with strong juniper undertones that blend with the ripe sweetness and acidity of the sloe berries. The berry’s tartness and mildly sweet notes give a deep and warm flavor, and I’ll find hints of sour cherry, pomegranate, and cranberry.” Flavor profiles can vary among producers. Some sloe gins are lean, plummy, and earthy, while others are sweeter and more sugary.
:max_bytes(150000):strip_icc():format(webp)/what-is-sloe-gin-Mothers-Ruin-Sloe-Gin-FW-0323-10b00d3b94e542c1a03a7bca33574ad2.jpg “A bottle of Mother’s Ruin Sloe Gin illustrating the liqueur’s characteristic pink hue and sophisticated branding.”)
The Iconic Sloe Gin Fizz and Beyond
The Sloe Gin Fizz, made with lemon juice, sugar, egg white, and soda water, is a classic application. However, sloe gin’s versatility extends far beyond this bubbly concoction. “I enjoy a sloe gin fizz and a couple of other gin classics now and again, but now I enjoy utilizing sloe gin as a modifier in more complex cocktails,” says O’Connor. “Sloe gin’s warm depth of flavor adds a bright herbal and juicy taste while also holding up around other bold flavors. Its versatility is useful because you can lean into either its gin notes or its sloe, berry side — it works well with other citric and sweet fruits, adding an herbal undercurrent, but it also can give great sweet and sour winter fruit notes to savory roots and vegetables.” Jeremias suggests using sloe gin in a Tom Collins, Gimlet, or Negroni to elevate the drink’s complexity and flavor. Essentially, sloe gin’s unique blend of juniper and berry notes makes it a surprisingly adaptable ingredient for a wide range of cocktails.
In conclusion, sloe gin is more than just a flavored gin; it’s a unique liqueur with a rich history, distinct flavor profile, and surprising versatility. Whether enjoyed in a classic Sloe Gin Fizz or used to add depth to a more complex cocktail, sloe gin offers a delightful twist on traditional gin.
