“Patxaran”, a very popular liqueur in the Basque provinces of both Spain and France is made with sloe berries. The only difference is that instead of using gin as a base, they use anisette liqueur. It is served cold or at room temperature, as an “aperitivo”, cold and with ice cubes or in a liqueur glass after coffee. A very interesting variation. – The recipes date back to the late 17th Century and include the addition of essence of almond and vanilla. Yum!