How To Make Rhubarb and Ginger Gin
Among the flavors that take me back to my childhood memories one of them is a rhubarb. Every time I happen to taste it or even happen to think about it, my childhood memories of accompanying my eldest brother to the cinema where we would treat ourselves with rhubarb and custard sweets at the shop just next to the cinema hall,across the road come into my mind.
I happened to buy myself "Gifts From Kitchen", the book contains a well written recipe for rhubarb and vanilla vodka. But instead of using vanilla vodka, I decided to infuse the rhubarb with gin,with a slight touch of ginger measured carefully. I had never imagined that making rhubarb could taste good and be easy to create. Throughout this article I list the ingredients and recipes to follow to make a rhubarb and ginger gin.
If you're the type of person that hates to craft and gather items we have the solution for you! Popular rhubarb and ginger gin's like Edinburgh Gin Rhubarb and Ginger Liqueur and Whitley Neill Rhubarb & Ginger Gin are the best rhubarb gin's currently on the market, these drinks provide a delicious warm blend of rhubarb and ginger. Both these gin's are usually out of stock on Amazon so try these drinks before they're sold out!
If you want to create your own rhubarb and ginger gin, you will need:
- A two Litre clip top jar
- A muslin square ( to strain)
- A funnel
- A 2 Litre jug 250 millilitres clip bottles (4)
- 600g rhubarb (fresh), preferably the pink ones,roughly chopped
- 300 g sugar
- A piece of fresh ginger (thumb size), sliced
- 1 Litre bottle of gin ( good quality) we chose to use Bombay Sapphire Gin as it tasted the best
Instructions & Recipe
- Boil water and sterilize your clip top jar.
- Add the sliced ginger,chopped rhubarb,and sugar into your sausepan and then put on a low heat.
- Gently heat the saucepan contents until juices starts being released from the rhubarb.
- Occasionally stir the contents until the sugar dissolves completely. Stop stirring when the sugar completely dissolves.
- Turn off the heat. Give the mixture time to cool.
- Once the mixture has cooled to an extent of being handled,thoroughly dry your jar and then pour in the mixture.
- Pour in your full bottle of gin,seal and put into the fridge.
- Give it an allowance of about 4-6 weeks to infuse, but it all depends on the strength you want your flavor to have. shake it well after every 3 days. The gin is supposed to turn into gorgeous blush pink. for my case, i left it for 5 weeks.
- When it is ready to be bottled,put the gin into a muslin and strain,then sieve into a jug so as to remove the bits.
- Sterilize and thoroughly dry your bottles,then pour in the gin,seal and label.
- Give them away as gifts or you can also keep them to yourself so that you can treat yourself when you need to.
I like serving it with ginger ale, but it can also work perfectly with lemonade or a tonic.