Sloe Gin of Italy: Prugnolino


1 kilo of sloe
1 litre of pure grain alcohol (or gin)
1/2 liter of white wine
250 grams sugar


Wash the sloe well.
Mix together & let sit 30-40 days in air tight jar - mixing every so often.
Filter well with cheese cloth.
Let sit in cool dark place - Wait for another year to start serving,  however some start drinking immediately. I think over time the flavors round out so nicely.


Alan Gillard's picture

Don't throw the berries away - put a bottle of Barbera in the jar and leave it for another 30 days and you'll have il secondo


Our woods are filled with plump deep blue sloe (blackthorn) berries, prugnole (or in local dialect brugnole). With stained sticky fingers, I gather them just in the nick of time during the late fall, waiting for them to be soft but not mealy and more importantly before the other booze makers can get to them! 

That's right, just like local ladies have done for centuries I collect kilos of prugnole to be soaked in pure alcohol and made into a delicious port-like after dinner drink (digestivo) known as a prugnolino.  I am very proud of my boozing because I can't cook, this is what I proudly contribute to the table. This is also an honored tradition to continue making homemade liquors and brings with it serious bragging rights when done right. The secret to creating a nice smooth flavor is time - the longer it sits, the better it tastes.

Other Names:

Sloe Gin, Prugnolino, Brugnolino


1 bottle


Wednesday, January 18, 2012 - 6:10am

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