Serious Eats - seriouseats.com

When I was 8 years old, I would shamelessly sneak sips out of the liquor cabinet of my Nan's Sloe Gin Fizz here in New York. It was so delicious and unforgettable.
Fifteen years later, I actually helped pick the Sloe berries from the side of her house in Alton, UK so that we could make our own.
Have you ever eaten a sloe berry though? I cannot think of a more sour thing to put in your mouth.

I bought a bottle of Dekuypers to make a Fizz for my girlfriend and it was disgusting . . . very moldy and musty flavor and aroma. I told a bartender of this and she let me sample some Bols Sloe Gin. Its flavor was more fruity, robust and light. Yet several comments I've seen all over the net keep mentioning Plymouth and that it's supposed to be in the US soon. I wonder if it'll make it middle Tennessee!!

I am quite partial to Kate Zuckerman's version in her book "The Sweet Life" - I believe she adds an egg white along with the usual whole egg to keep them a bit chewy but not too dense.

I reduce the baking soda by 1/4 to 1/3. This makes the cookies a little chewier and less prone to over-puffing or spreading too thin, but more importantly, the cookies don't end up tasting like something I should be using to scrub my sink. (city bakery cookies, anyone?)

I use the Tollhouse recipe mixing half butter and half shortening and using an extra cup of chips besides what is called for.