Dinner thread?

[Sideshow]

I have not heard of sole gin. Sort of looks like stuff you would chug a jug of with mates in front of a fire.

Rushy it's made by going out and picking Sloe berrys.. which is a kind of black thorn.
You need around 2.5 litres of berrys. Which you pick after the first frost.
Next you get a demo John. Big jar 5lt.
You prick each berry and add to jar. Then add two kg of brown sugar. Then some vanilla essence.
Then fill with gin leave a little room as you may need to add more sugar latter.
Now you can always add more sugar or vanilla as your taste dictates....but never gin, for some reason it can stuff the whole brew.
Now you leave it for around three months, giving it a shake every morning. This is to stir up the sugar.
The berrys alone are very bitter!
Once the time is up you decanter into bottles, which you then drink like port or as an aperitif.
Good in a hip flask on a cold day too
Can't really say what exactly it tastes like but it is very nice.
Each batch tastes different as dose each year.
On a side note.
Looks like we may have a mild winter as there are a shortage of berrys this year.