Thanks for the cliff's notes on sloe gin @cascode . I was with @PBMichiganWolverineinknowing it was a fruit liqueur based on gin, but was fuzzy on further details.

@cascode Ah very interesting thanks for all that info. Will not repeat that mistake!

@cascode that Aussie one looks interesting. The Monkey 47 one had suspiciously left out any indication of how much sugar.

@Soba45 No, don't drink sloe gin in a G&T, or martini or any other mixed drink or cocktail. It's a liqueur. @PBMichiganWolverine "just gin with some berry extract and tons of sugar" is not wrong, but it sort of misses the point. It's like saying Dundee marmalade is "just orange peel extract and sugar". In traditional home-made recipes you half-fill a preserving jar with ripe sloes [they're a sort of plum] that have been pricked to allow the alcohol to contact the fruit, and then fill the jar with gin. You must add some sugar to help extract the flavours and colour, and also because the fruit is a bit tart. Exactly how much to add depends on taste. I've made it several times, and you can also make greengage gin, which is delicious. One of the Australian distilleries makes a version using native plums. Commercial sloe gin can be sickly-sweet and cloying, but a good home-made one semi-sweet, crisp and fresh tasting.

Is this just gin with some berry extract and tons of sugar?