Homemade rhubarb and ginger gin, tart and refreshing, perfect on ice, with tonic or in a cocktail.
Rhubarb and ginger gin: a pinkish summer drink easy to make, pretty to look at and probably better than any gin mixture you could buy. I just love it! The combination of rhubarb, ginger and lemon zest makes it slightly spicy, and imparts it a wonderful flavor.
And if you like it, you could also try this delicious elderflower gin next spring.
- Don’t buy an expensive sort of gin for this recipe. You will add other ingredients, including sugar, so what you need is a reliable mid-range bottle of gin, no need to go overboard with expenses.
- You could use vodka as well, another flavor but still delicious!
- I use regular green rhubarb that grows in pretty much any garden around here. The resulting gin is still slightly pink.
- However, if you have access to really pink rhubarb, the color of the rhubarb ginger gin will be even prettier.
- Frozen rhubarb is also fine.
- Preferably an organic, unwaxed lemon, as you will need its zest.
- A few thick slices, the more you add, the more intensive the ginger flavor.
How to make?
All these ingredients have to steep in the liquor for 3-4 weeks to extract the color and the flavor.
- Wash and chop the rhubarb stalks. Place them in a large jar.
- Add the sugar, lemon zest, and ginger. (1,2)
- Pour the gin into the jar. (3)
- Stir gently to combine using a long wooden spoon, for instance. (4)
- Let steep for 3-4 weeks, I found it great after just 3. (5)
- Stir the rhubarb gin 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.
- Line a fine-mesh sieve with a cheesecloth/muslin cloth. Strain the rhubarb and ginger gin 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. (6)
How to use?
- 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.
- 450 g/ 1 lb rhubarb
- 250 g/ 8.8 oz/ 1 ¼ cup granulated sugar
- 2 long strips lemon peel (Note 1)
- 3 thick slices ginger
- 1 bottle gin (700ml/23 fl.oz) (Note 2)
- Wash, dry, and chop the rhubarb. Place into a large jar. Add the lemon peel and the ginger. Pour in the gin. Stir gently with a long wooden spoon.
- 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.
- Taste after 3 weeks, the gin should be already slightly pink and very flavorful. Strain through a fine-mesh sieve lined with a cheesecloth/ 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.
- Preferably from an organic, unwaxed lemon
- Not an expensive sort, mid-range is fine.
Nutrition Information:Yield: 30 Serving Size: 30 ml
Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g
Nutrition information isn’t always accurate.