I do love making flavoured booze and this rhubarb and ginger gin just sings of spring and tastes delicious. It is so easy to make, is perfect served as a chilled shot, with tonic and in cocktails too.
Rhubarb and Ginger Gin
Some things go together perfectly, you know like peas and carrots as Forrest Gump would say. Or better still, like gin and tonic which is rather apt for this recipe for rhubarb and ginger gin.
This post is for my friend Vaggelis in Crete. I always used to take him over a bottle of Edinburgh Rhubarb and Ginger Gin when I flew back to Agia Galini. Here’s the recipe for making your own rhubarb and ginger gin liqueur.
Rhubarb and Ginger
I made rhubarb and raspberry tarts the other day when I had bought a big bunch of rhubarb. There was way too much for just one recipe so that rhubarb has been pressed into action for a few recipes. I’m sick to bloody death of rhubarb to be honest.
Actually, gin is fine, gin is always fine. Gin makes things fine and this rhubarb and ginger gin is no exception.
The keen reader will remember that I wrote about my strawberry and lavender gin in my first book So Easy Herbal. Through that book and that recipe, in particular, I got a job on the daily TV show The Hour on Scottish Television. I owe a lot to that gin and have made a whole lot of other flavoured hooch since then.
Ingredients for rhubarb and ginger gin
- 800g rhubarb (I’m using the pink forced rhubarb from Yorkshire that is in the shops just now)
- 350g caster sugar
- strip of lemon zest
- 1 tbsp of peeled finely chopped ginger
- 700ml gin
What type of gin to use?
Do not use your favourite Bombay Sapphire or whatever for this recipe. Just use a basic gin without too much flavour. Those lovely expensive gins packed with botanicals would be wasted here as we are adding our own flavours, rhubarb and ginger.
Also the botanicals could mess with our own flavours. Just go for Gordons or any London gin.
What type of rhubarb
You can use your own homemgrown rhubarb for this rhubarb gin recipe, the lovely bright pink forced rhubarb you get in the shops in winter/spring that comes from Yorkshire or you can use frozen rhubarb too for this gin liqueur recipe.
Do not used ground ginger powder for this rhubarb and ginger gin recipe. You want to use fresh ginger. It gives great depth of flavour to your rhubarb liqueur and is also easy to remove when it comes to straining.
How to make rhubarb and ginger gin
Anyone who has read this blog for any length of time will know this bit by heart…..
- Put all those ingredients into a jar and shake well.
- Put the jar in a dark cupboard and shake every day for a week to dissolve the sugar
- Leave for another 2 weeks
- Strain through a double layer of muslin or 2 sheets of kitchen roll
- Pour into a sterilised bottle
Save the used rhubarb from making the rhubarb and ginger gin
Don’t throw out the used gin-soaked rhubarb. Put it in a plastic bag in the freezer because for my super tasty Rhubarb and Ginger Gin Jam recipe!
How to serve your Rhubarb and Ginger Gin
This is a delicious rhubarb liqueur as opposed to an infusion. By that I mean it has sugar added to it. That means that it makes a nice wee tipple all on it’s own.
Serve on it’s own in a chilled shot glass (try keeping some shot glasses in the freezer) and even keep a bottle of your rhubarb and ginger gin in the freezer too.
Try adding an ice cube and the taste will be altered slightly.
Add tonic or soda and ice with a slice of orange for a tall cool drink with a kick of heat in that ginger.
Rhubarb and ginger gin cocktails
Make a rhubarb and ginger gin martini
- 1 tablespoon of dry white vermouth
- 60ml rhubarb and ginger gin
- ice cubes
* shake all these together in a cocktail shaker or just use a jam jar then strain into a nice cocktail glass and toss in a twist of orange peel. Use orange peel as this goes better with the rhubarb and ginger gin than the traditional lemon peel.
Rhubarb ginger and raspberry spritz
And here’s another great cocktail to try with your rhubarb and ginger gin liqueur, my Rhubarb ginger and raspberry gin spritz!
Add a dash of rhubarb and ginger gin over a really good vanilla ice cream for a grown-up treat.
Making a rhubarb crumble? Then add some of this delightful tipple to your recipe. Only for the grown-ups though.
So here’s to Mother’s Day. Cheers girls enjoy your day, you deserve it!
Looking for more great rhubarb recipes? Then check these out before you go;
Looking for more super easy homemade liqueurs to try? Then check out my Homemade Liqueurs & Infusions section for more boozy inspiration.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Rhubarb and Ginger Gin
- 700 ml gin
- 800 g rhubarb chopped
- 350 g caster sugar
- 1 tbsp fresh root ginger peeled and chopped
- strip lemon peel
- Pour gin into large jar with all other ingredients and seal
- Shake jar every day for 1 week
- leave in cool dark cupboard for another week
- strain through double layer of muslin or two kitchen towels
- pour into sterilised bottle