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.
How to make Rhubarb and Ginger Infused Gin
1 Big Thumb of fresh ginger
40g cater sugar
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.
If you prefer a more intense flavour, leave to infuse for an additional 1-2 weeks.
Enjoy with lots of ice and chilled tonic. Garnish with a slice of rhubarb and crystallised stem ginger on a cocktail stick.
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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