The sloe gin has been tried! The flavour is good… but not quite as intense as I’d hoped; I think there needs to be a fraction more sugar… and I noticed that we’d only used 35% gin… oops… I think with an extra few % it would have made a big difference.
On the other hand, the marmalade gin, made with our own ‘barmalade’, made by my husband Bari, is fab! That definitely is the winner… we tried the cherry gin… hmm, rather strange… either the cherries were not ripe enough, or there was not enough sugar, or it was the wrong sort of gin – we used Geneva for this. Still to go… mixed fruit from 1996, raspberry from 2012, and something with a blurry label… could be almost anything, but fruit of some description!
OK, back to the testing… It’s a hard life…
Lois Elsden 
That sounds like a fun experiment, Lois, and definitely a ‘tough one’ with all the tasting involved! Love the word ‘barmalade’….
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Thanks! I’d like to try doing a spiced liqueur some time… using some of the spices that might be used in a curry… so like cardamom, coriander seeds, fenugreek, kilonji… I just think that might be rather interesting… oh and some chilli of course!
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Can’t wait to see how that turns out:) At a Turkish restaurant in Dallas, I once had a liqueur with cardamom and cinnamon, it was amazing. They had it infusing on the counter for months!
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I think it must be the proportion of spices… not too much of any particular one… I’m not keen on a strong cinnamon flavour, but balanced with other spices it gives a lovely warmth!
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