Bishop's Finger, best thing that ever came from the south, not that's a particularly difficult achievement or owt.

Last (2013) year I decided to finally have a crack at making Sloe gin. I bought a bottle of someone's reasonably cheap brand then sallied forth to the banks of the might River Mole to pick Sloes. Returning home I pricked them all as advised, tipped them into a large "Kilner" jar, added the gin, poured in the requisite amount of sugar - can't remember how much - and then, eying the remains of a fresh fruit salad thought, "why not" and tipped in the strawberries, blueberries, rasberries et al (nothing citrus though). I put the jar in a dark recess in the shed and left it to fester until Christmas - and promptly forgot all about it. About a week ago Mrs Phil asked, "what happened to that Sloe gin that you did"?
Into the inner recess of the shed I went and out came a spiders web and dust encrusted Kilner jar. I Carefully decanted it through a piece of muslin and poured a little to taste. Holding the glass up to the light revealed it to be a lovely rich ruby red colour.
It tasted heavenly, really rich and fruity in a liqueur sort of way but without being sweet.
It's not going to be around for very long methinks.

No; definitely Crabbie's Green Ginger Wine at 13.5% vol.
That's why it blows yer socks off! :}

I was introduced to it in Bermuda during my final line check on the B747 and, if they make it with ginger beer, then I must have been so inebriated that I misunderstood the recipe and have been using ginger wine ever since.
The other memory of that trip was when, on the return, I mentioned to the checker that I didn't know where I was going next, his response was "Nor with which company!" ;)

A Merry Crishmash to all, hic!

"Crabbie's Green Ginger Wine"

Even better with a little added brandy.

A sort of high octane Horse's Neck

Further to the Sloe Gin mentioned above. Once the glorious liquid has been poured off, replace it with still cider and leave. The gin soaked sloes and the cider meld beautifully together. Hic.

A nip or two of the most peaty of Islay Malts will do it for me, I had a couple of glasses of Dura the other evening. Less is more these days..

Further to the sloe gins above.
We made it often, but a couple of years ago heard about apple and blackberry gin and found a recipe on T'internet. It's preparation is less labour intensive, although of course you can still get pricked picking the blackberries - perhaps pain is part of the ritual? But it's ready sooner (2 - 3 months) and (in my view) tastes better.