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.
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: a large Kilner type jar, with a wide lid is perfect as it’s easy to add fruit and sugar. Add sugar and gin, and leave to infuse for a few weeks. Shake it up occasionally to dissolve the sugar.
Once it’s ready, and all the sugar has dissolved, pour off the gin. Transfer the rhubarb to a jelly bag or similar, 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!
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 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
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.
- 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 3-4 weeks - 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 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.