Elephant Sloe Gin is made by steeping Elephant London Dry Gin with sloe berries for several months, then bottling the result at 35% ABV. The approach keeps the dry, botanical personality of the original gin in view while allowing the fruit to add colour, tartness and a deeper berry character. The recipe uses less sugar than many traditional sloe gins, which gives it a notably fresh finish.

The nose combines dark berry fruit with juniper, citrus peel and gentle spice. Sloe brings a plummy, slightly almond-like character rather than the bright sweetness of a red-fruit liqueur. The London dry base remains important: it gives the fruit a dry frame and keeps the aromas from feeling jammy.

On the palate, the sloe berries provide rounded fruit and a measured tartness. Juniper and the original botanicals add freshness beneath the fruit, while the reduced sugar keeps the texture supple instead of syrupy. The finish is long, berry-led and lightly dry, with an appealing balance between fruit, spice and gin botanicals.

Elephant suggests 50 ml with 150 ml tonic, ice and an orange twist. Orange brings a bright aromatic line that works with the darker berry notes without adding extra sweetness. The gin can also be served simply over ice, where its balance of tart fruit and dry botanicals is easiest to appreciate.

Elephant Sloe Gin treats sloe as an ingredient to be framed by gin, not covered by sugar. That makes it a versatile sloe gin for both a long drink and a slower after-dinner serve.