Use seasonal rhubarb to make this G&T-with-a-difference, or top the finished gin with soda water for a refreshing and gloriously pink summertime drink.
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Rhubarb Gin
- Total Time: 10 mins plus 4 weeks infusing,
- Yield: 2 litres 1x
- Category: Cocktails
- Method: Easy
Scale
Ingredients
- 1kg pink rhubarb stalks
- 400g caster sugar (don’t use golden – it muddies the colour)
- 800ml gin
Instructions
-
Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
- After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!
