This homemade rhubarb and ginger gin is tart and refreshing, perfect on ice, with a tonic, or in a cocktail.
Rhubarb Infused Gin with Ginger
Rhubarb ginger gin: a pinkish summer drink easy to make, pretty to look at, and probably better than any mixture you could buy. I just love it! The combination of rhubarb, ginger, and lemon zest makes it slightly spicy and imparts a wonderful flavor.
And if you like it, you could also try this delicious Homemade Elderflower Gin. Or this simple Gin Mojito with Mint. And learn What to Do with Rhubarb? (Bake, Cook, Preserve) – a full article all about dealing with rhubarb.
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Ingredients
- Gin:
- Don't buy an expensive sort for this recipe. You will add other ingredients, including sugar, so you need a reliable mid-range bottle with no need to go overboard with expenses.
- You could use vodka as well, another flavor but still delicious!
- Rhubarb:
- I use regular green rhubarb that grows in pretty much any garden around here. The resulting drink is still slightly pink.
- However, if you have access to really pink rhubarb, the drink's color will be even prettier.
- Frozen rhubarb is also fine.
- Lemon: Preferably an organic, unwaxed lemon, as you will need its zest.
- Ginger: A few thick slices; the more you add, the more intense the flavor.
- Sugar
How to make rhubarb gin?
All these ingredients have to steep in the liquor for 3-4 weeks to extract the color and the flavor.
- Step #1: Place chopped rhubarb in a large jar.
- Step #2: Add sugar, lemon peel, and ginger slices.
- Step #3: Pour the alcohol into the jar.
- Step #4: Stir gently to combine using a long wooden spoon, for instance.
- Step #5: Let steep for 3-4 weeks; I found it great after just 3. Stir every day during the first week and every 3-4 days after that. Taste after about 3 weeks; it should already be rather pink and really flavorful. Don't leave it steep for longer than 4 weeks.
- Step #6: Line a fine-mesh sieve with a cheesecloth/muslin cloth. Strain the drink into a jug first. This way, it will be easier to pour it into a bottle.
- You can use the original gin bottle for the drink or choose another pretty bottle.
Can you use the gin-soaked rhubarb?
Yes. Make a boozy dessert and keep the kids away from it. 🙂
Ideas:
- Stir into Greek yogurt and add sugar or honey to taste.
- Spoon over ice cream or custard.
- Serve with German waffles, pancakes, or creme fraiche crepes.
- Make a rhubarb apple crumble. There will probably not be enough for it for a whole crumble, but you can mix it with fresh chopped rhubarb or with apples, other fruit, or berries.
How to use rhubarb ginger gin?
- I love it just as it is, poured in a nice glass over some ice cubes.
- Make a long drink by adding soda or tonic water.
- Add a splash to prosecco, for instance.
- Use to make cocktails.
Rhubarb Gin and Tonic
- Mix 30 ml/ 1 oz rhubarb ginger gin with 30 ml/ 1 oz rhubarb simple syrup (or regular simple syrup).
- Top with tonic water and add some lemon juice to taste.
How long does it keep?
The gin will keep for at least 6 months, probably longer. But you will have a hard time keeping it for so long.
More drinks?
Recipe
Rhubarb and Ginger Gin
Homemade rhubarb and ginger gin, tart and refreshing, perfect on ice, with tonic or in a cocktail.
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Servings: 750 ml/ 1 bottle
Calories: 43kcal
Ingredients
- 1 lb rhubarb 450 g
- 1¼ cup granulated sugar 250 g
- 2 long strips lemon peel Note 1
- 3 thick slices ginger
- 1 bottle of gin 700ml/23 fl.oz (Note 2)
Instructions
- Mix ingredients: Wash, dry, and chop the rhubarb. Place into a large jar. Add the sugar, lemon peel, and ginger. Pour in the gin. Stir gently with a long wooden spoon.1 lb rhubarb/ 450 g + 1¼ cup granulated sugar/ 250 g + 2 long strips lemon peel + 3 thick slices ginger + 1 bottle of gin
- Steep rhubarb gin: Cover and let steep in a dark place (cupboard, pantry, cellar) for 3 to 4 weeks. Stir every day during the first week and every 3-4 days for the rest of the time.
- Strain gin: Taste after 3 weeks. The gin should be already slightly pink and very flavorful (Note 3). Strain through a fine-mesh sieve lined with a cheesecloth or muslin cloth into a jug. Carefully pour into a bottle (you can use the original gin bottle).
- Keep refrigerated and consume within 4-5 weeks. The gin will not go bad if kept for longer, but it will slightly lose the rhubarb flavor.
Notes
- Lemon: Preferably from an organic, unwaxed lemon
- Gin: Not an expensive sort, mid-range is fine.
- Don't leave it steep for longer than 4 weeks.
Nutrition
Serving: 30ml | Calories: 43kcal | Carbohydrates: 10g | Sodium: 1mg | Sugar: 9g
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RAYMOND BRODERICK says
How/when is the sugar to be added?
Thanks, looking forward to this result.
Adina says
Hi Raymond. Sorry, I missed that in the recipe card, it's fixed now. You should mix the sugar with all the other ingredients in the jar right at the beginning.