Enjoy this fruity rhubarb and ginger gin on its own, or mixed as a long drink. A deliciously different tipple that’s easy to make and easier to enjoy.
Stronger, cheaper and far better tasting than buying a ready made – what is not to love?
Rhubarb and Ginger Gin Cocktail
Home made infusions are a delicious way of mixing it up when it comes to drinks. This rhubarb and ginger gin is the perfect example: simple to make, delicious, and so versatile. It’s a great change from, but as easy to make as the better-known sloe gin.
We were inspired to make this having been given a bottle of rhubarb and ginger gin at Christmas, I think that ours is far superior, fresher and far more natural tasting, as well as far cheaper to make.
How Do I Make Rhubarb and Ginger Gin?
The technique is the same as sloe gin: slice the fruit and put it in a suitable jar or bottle, add sugar and let time do its magic.
Step one – Wash and chop up your rhubarb – you want to use the pinkest rhubarb you can find as the finished drink will be so much prettier.
Step Two – put the rhubarb, sliced ginger (no need to peel) and sugar into a preserving jar, top up with the gin, give a good shake.
Step Three – Shake twice a day for a few days until all the sugar has dissolved then pop it in a dark cupboard for a few weeks to mature.
It will be ready after 3-4 weeks. the sugar would have dissolved, the gin will be a pretty pink colour and the rhubarb would have shrunk to about half of its original volume. Do not let it macerate for months as it loses that lovely fresh rhubarb flavour with time.
Step Four – Strain into clean bottle through a cheese cloth or coffee filter. Transfer the rhubarb to a jelly bag or wrap in a clean tea towel, and make sure you squeeze out all the liquid. The fruit absorbs a lot of liquid, and there’s no point letting any go to waste!
How long can I keep Rhubarb and Ginger Gin?
It’s’ best drunk before about four weeks after making it. Longer than that and the flavours fade.
How do I make Rhubarb and Ginger Gin out of season?
No fresh rhubarb in the shops? No problem – just substitute frozen rhubarb.
What gin do I use to make Rhubarb and Ginger Gin?
A mid range supermarket own brand – not the cheapest but not the most expensive.
Alternatively if you are not a gin drinker then use a similar quality of vodka to make rhubarb and ginger vodka!
How do I serve Rhubarb and Ginger Gin?
However takes your fancy! But here are a few ideas:
- As it is – in a shot glass – either chilled in the summer or at room temperature in the winter
- Over ice with a piece of rhubarb and some herbs – we like rosemary, basil or mint
- As a rhubarb and ginger gin Kir – pour a shot into a glass and top up with champagne or prosecco
How can I add a twist to this Rhubarb and ginger Gin?
Use your imagination! Try adding or substituting some of the below
- Thai ginger for the regular ginger
- A strip of orange zest
- A star anise
- Even a little vanilla
How do I make more or less Rhubarb and Ginger Gin?
Simple – here are the easy to remember ratios by weight
- 1 part of rhubarb
- 0.4 parts of sugar
- 0.8 parts of gin
More homemade liqueurs and infusions
- Sloe Gin – this British classic is so much better when homemade.
- Toffee Vodka – this popular flavoured vodka uses just two ingredients and is so easy to make at home.
- Christmas Gin – All the flavours of a Christmas pudding makes this infusion perfect for presents.
- Christmas Vodka – rich spiced vine fruits and ready in less than a week!
- Cranberry Gin – Jewel coloured cranberry and orange gin – perfect for Christmas sipping!
- Bramble Whisky – packed with blackberries and sloes, this is an ultimate winter warmer.
Rhubarb and Ginger Gin
- 340 g rhubarb stalks ((as pink as you can find, trim the ends and leaves and discard))
- 140 g white caster sugar
- 270 ml gin
- 2 slices fresh ginger
- Cut the rhubarb into 2 – 3cm lengths.
- Place all the ingredients into a Kilner or similar jar, seal and gently swirl.
- Place in a dark cupboard, giving a gentle shake everyday until the sugar is dissolved. Taste to test for sweetness and add a little more sugar as needed.
- Leave for 2-3 weeks (no more than 4) – when ready most of the colour will be lost from the rhubarb.
- Strain through a coffee filter, nut milk or jelly bag into clean sterilized bottles.
- Wrap the rhubarb into a clean tea towel and give a really good squeeze to extract all of the gin.
- Use within 4 weeks of making, and keep the gin in the fridge. Longer than that and the flavours fade.
- Use a mid range supermarket own gin, not the cheapest and not the most expensive.
- You can use vodka in place of the gin.
- Mix up the flavours by adding some orange zest, or a star anise.
- Filtering through a coffee filter will give the clearest results but it takes ages to drip through – you will need to leave it overnight.
- Limit to 2 drinks to stay paleo
- Look for gins not made with wheat to make it gluten free
- This drink is 3 Weight Watchers Smart Points per portion