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Sloe liqueur I

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Ingredients for 1 servings:

  • 200 g sloes, ripe (harvested after the first frost)
  • 150 g sugar (rock candy), white
  • 1 vanilla pod(s)
  • 1 bottle of schnapps (corn)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the sloes thoroughly and place them in a bottle along with the rock candy. Then split the vanilla pod and add it. Pour the schnapps over everything. Cork the bottle and let it stand for at least 2 months. Then, if desired, strain the liqueur into a liqueur bottle. Tip: Try vodka instead of schnapps—it tastes much softer and milder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sloe liqueur I

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