1) Wash, clean and dry ripe sloes and pierce all over with a needle.
2) Stuff the sloes in a preserving jar.
3) Dredge the sloes with the sugar, and set aside overnight.
4) Mix in a few drops of almond essence and top up with gin.
5) Secure with the lid tightly and set aside for 3 month, in a cool, dark place.
6) Pass the sloe mixture through cheesecloth and transfer into bottle.