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
I know I’ve already shared my Simnel cake cookies for Mother’s Day and those wee tarts for the kids to make. But I thought why not share something that will really be a hit for Mums. Gin always works, so let’s make some shall we. Go on, you know you deserve it!
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 you Vaggelis, now you can make your own.
Rhubarb and Ginger
When I made those tarts the other day 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.
Rhubarb and ginger go together like peas and carrots (according to Forrest Gump), a horse and carriage and anything else that kind of rhymes a bit. It is just a combination that works. And it’s been used in everything from jams and jellies to savoury sauces, sweets, desserts and baking.
Of course, you can pop out to the shops, whip out your credit card and buy a bottle of rhubarb and ginger gin. But why waste your hard-earned cash on something you can so easily make at home?
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.
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
How to serve your Rhubarb and Ginger Gin
This is a 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).
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.
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.
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!
PS 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!
And here’s another great cocktail to try with this liqueur, my Rhubarb ginger and raspberry gin spritz!
Looking for more great gin ideas? Then check these out before you go;
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 2 more weeks
- strain through double layer of muslin or two kitchen towels
- pour into sterilised bottle