Vin d'Epiné (Blackthorn Leaf Wine) is a traditional French recipe for a classic quick blackthorn drink made by infusing blackthorn leaf shoots in sweetened rosé wine and vodka or grappa. The full recipe is presented here and I hope you enjoy this classic French version of: Blackthorn Leaf Wine (Vin d'Epiné).
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This is a classic French quick form of sloe gin that's made from the leaves of thornless blackthorn side shoots. Epiné can be made with a blend of wine and spirits (egg vodka, brandy or grappa). The recipe here uses rosé wine, but the amounts work well if you want to use just brandy or a blend of brandy and wine instead of just wine. The addition or use of rosé wine gives a reddish colour, reminiscent of sloe gin. If you want a darker colour and more intense flavour add in a generous handful of last year's sloes that have been frozen over-winter for the purpose.
For this recipe you need to collect the spineless side-shoots of the blackthorn that develop in may and throughout the year. You will, however, get the most side-shoots in may so it's best to prepare then. Pick the whole shoot with leaves; no need to strip the leaves from the stem.
If you're into making your own hedgerow wines, then plum wine, blackberry wine, raspberry wine or even pink-tinged rhubarb wine would also work in this recipe.
Ingredients:
1 bottle of good quality rosé wine
175ml vodka or grappa
100g white granulated sugar
50g young blackthorn side-shoots (the ones without thorns), washed and spun dry
Method:
Combine all the ingredients in a large glass jar, making sure the blackthorn shoots are fully submerged. Seal and leave somewhere out of direct sunlight for up to three weeks, until it smells strongly of almonds and plums.
You can give the jar the odd gentle shake to encourage the sugar to dissolve.
Once matured, strain the wine through a sieve lined with a piece of damp muslin or other fine cloth. Press down on the leaves to extract as much wine as possible. Pour the strained wine into sterilised bottles and store in the refrigerator, where it will keep happily for several months.
Serve in small tumblers over ice with a little sparkling water and a twist of orange or lemon zest.
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