Simple, Fresh and Delicious Recipes Inspired By My Seasonal Garden

Rhubarb and Ginger Infused Gin

Rhubarb and Ginger Infused Gin

Tart rhubarb and zesty ginger collide with dry gin to create a refreshing and exotic infusion.

This ginfusion is dedicated to our Ann (my aunty). A few weeks ago we had an impromptu gathering at Ann’s house. It was a nice evening so we were sat in her garden enjoying a gin and tonic. She looked over to the rhubarb and asked what she could do with it. I started thinking out loud listing different puddings and desserts, she looked at me and said “can’t you put it in gin?”. I should have expected this question as my most popular posts where the ones containing alcohol, which says a lot about my friends and family! I’d heard about rhubarb and ginger infused gin before but never tried it, so I accepted her challenge and left with a stack of rhubarb.

This week we gathered back at Ann’s and were pleasantly surprised by the refreshing flavour, I left that evening with another stack of rhubarb and a request for more.

Rhubarb and Ginger Infused Gin

 

How to make Rhubarb and Ginger Infused Gin

Ingredients

300g Rhubarb
1 Big Thumb of fresh ginger
40g cater sugar
500ml Gin

Method

Step one: Rinse the rhubarb, top and tail, then cut into inch long pieces. Use the pinkest part of the stalks.

Step two: Put the sugar and rhubarb in a large sterilised Kilner jar. Close the lid, give it a good shake and leave for 24 hours in a cool dark place.

Step three: Pour the gin into the jar and shake daily for the next 6 days.

Step four: On day 7 peel and slice the ginger before adding it to the jar. Continue to shake daily and store in the cool dark place.

Step five: After 14 days the gin should be infused and fragrant. Pass the mixture through a fine sift into a clean jug, then pour into a sterile 500ml glass bottle.

Enjoy with lots of ice and chilled tonic. Garnish with a slice of rhubarb and crystallised stem ginger on a cocktail stick.

I use Gordon’s London Dry Gin for my infusions. It is reasonably priced and a good base to infuse with fruits, herbs and spices.

Rhubarb and Ginger Infused Gin is suitable for 18+ years, please drink responsibly.

Rhubarb leaves are poisonous. Discard with your general waste, do not put them in with your compost.

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Last Months Infusion- Grapefruit and Tarragon Infused Gin

 

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