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Sloe Liqueur

4 servings

Ingredients

• Sloes, large, well-ripened (a little)
• 1 pcs Vanilla bean, small, per bottle
• Rock candy, white, crushed (a little)
• Grain or rubbing alcohol, good (a little)

Instructions

1. Wipe large, well-ripened sloes with a cloth, then prick them several times with a needle.
2. Fill wine bottles one-third full with the sloes, add a small vanilla bean to each bottle, fill the second third with crushed white rock candy, and top up with good grain or rubbing alcohol.
3. Place the well-corked bottles in the sun for 6-8 weeks, shaking them from time to time.
4. Afterward, let them stand in the cellar until around Christmas.
5. Store the subsequently filtered liqueur in a cool place.

Modernized from a treasured 19th-century German cookbook.