Quick, quick, sloe

Fruity, home-made sloe gin is a classic but there are plenty of options for something warming to fill your hip flask,

- Tim Maddams

Having first appeared in its modern form sometime in the 18th century, the hip flask was, for a while at least, the reserve of the gentry. This is probably because they could afford them and afford to fill them, as well as being in possession of leisure time, unlike most of the lowly peasants.

Drinking in the field has always been a hot potato — relying on people to be sensible and not overindulge clearly has potential issues. On almost every sporting day out there will be that moment when a little nip from the hip flask is at its most appropriate. Perhaps there is a lull in proceedings or maybe after a particularly bitter session flanking in the wind.

But what is in the hip flask these days and why are some home-made concoctions perennial favourites and others one-hit wonders, at best?

There is simply nowhere else to start this little adventure than with sloe gin. What other home-made flask filler can hope to compete with the queen of home-steeped tinctures? From the lowliest shop-bought to the county show-winning hand-crafted, sloe gin abounds. And despite the current obsession in some circles with mixing it with fizzy wine — which is a mistake, guaranteed heartburn and a waste of sloe gin in my opinion — it continues to reign supreme.

Perhaps it is only tradition that cements it as a favourite; everyone remembers a relative or old rogue from their early years who was fond of a nip of the blackthorn brew. But ultimately it’s all about flavour. The sloe, an astringent and pectin-laden berry of complexity, is not much of a fruit on its own, but once cooked down with sugar startling things happen in the flavour department.