I adore rhubarb gin, it’s sweet and punchy and I cannot get enough of it. Mixed with a good quality ginger ale, it is delicious.
I decided to try and make some at home so that I can stockpile it and never be without it ever again.
My first attempt wasn’t very successful but it was late in the rhubarb season, so I’ll start this post by stressing that the best bit advice I can pass on to you is to buy your rhubarb from April to September. After this, the rhubarb is forced and doesn’t seem as pink. If you’re going to make rhubarb gin then you want it to have that lovely pink hue.
What You’ll Need
- 1 litre of a good quality dry London gin. It doesn’t have to be expensive, but don’t use ‘value’ brands, you’ll be able to taste the difference.
- 400g of fresh rhubarb
- Half a lemon
- 50g granulated sugar
- Sterilised glass jar
- Muslin cloth
Step 1 – Combining the Ingredients
- Sterilise the glass jar by putting it in a hot oven for about 15 minutes. Any glass jar can be used, but I prefer a good Kilner jar as the rubber seal ensures that it’s airtight. Remove any rubber seals before placing it in the oven – seals are fine to go through a hot cycle in the dishwasher or washed by hand.
- Chop up your rhubarb into small chunks and place it in the sterilised jar once it has cooled.
- Pour the sugar on to the chunks of rhubarb, seal the jar and give it a good shake until the rhubarb is completely covered in sugar.
- Pour in your gin and add the juice of half a lemon.
- Give the mixture a final shake to ensure that all of the ingredients are mixed well and place the jar in a cool, dark cupboard.
- Give the jar a shake every two days for two weeks.
After two weeks the gin should have absorbed that beautiful pink colour of the rhubarb. There may be some sediment in the jar but this is fine, it will be filtered out by the muslin cloth once it’s decanted from the jar.
Step 2 – Decanting the Gin
- Place the muslin cloth over the mouth of the jar and pour your rhubarb gin into a measuring jug (or anything with a spout)
- If any sediment or fibres remain in the gin, repeat the straining process until it is clear
- Pour the gin into a pretty glass bottle and enjoy!