Name: Rhubarb Infused Gin: The Ultimate Guide to Making Your Own
Prep time: 20 min
Total time: 140 min
Yield: 750ml
Ingredients: 1 bottle (750ml) of good quality gin (London Dry style recommended); 500g fresh rhubarb, washed and trimmed; 200g granulated sugar (adjust to taste); Optional: 1 vanilla bean, split lengthwise; Optional: Zest of 1 lemon or orange; Optional: A few juniper berries; Sterilized glass bottles or jars for storing

Rhubarb infused gin: prepare to embark on a delightful journey into the world of homemade spirits! Imagine the vibrant pink hue of rhubarb swirling within a crystal-clear gin, promising a taste that is both tart and subtly sweet. This isn't just a drink; it's an experience, a conversation starter, and a testament to the magic of seasonal flavors.

Rhubarb, often associated with comforting crumbles and pies, has a surprisingly rich history. Originating in Asia, it gradually made its way to Europe, where its culinary potential was truly unlocked. While its leaves are poisonous, the stalks offer a unique tartness that balances beautifully with the botanical complexity of gin. Infusing gin with rhubarb is a modern twist on traditional methods of flavoring spirits, allowing us to capture the essence of spring in a bottle.

People adore rhubarb infused gin for its refreshing character and versatility. The initial tartness gives way to a subtle sweetness, making it incredibly palatable on its own or as a base for creative cocktails. It's the perfect drink for a sunny afternoon, a sophisticated gathering, or simply a quiet moment of indulgence. Plus, the beautiful pink color adds a touch of elegance to any occasion. I find the process of making it myself incredibly rewarding, knowing that I've created something truly special and unique. So, let's dive in and discover how easy it is to create your own batch of this exquisite elixir!

Ingredients:

1 bottle (750ml) of good quality gin (I prefer a London Dry style for its crispness)
500g fresh rhubarb, washed and trimmed
200g granulated sugar (adjust to taste depending on rhubarb tartness)
Optional: 1 vanilla bean, split lengthwise
Optional: Zest of 1 lemon or orange (for added citrus notes)
Optional: A few juniper berries (for intensifying the gin flavor)
Sterilized glass bottles or jars for storing the infused gin

Preparing the Rhubarb:

1. First, give your rhubarb a good wash under cold running water. Make sure to remove any leaves, as they are poisonous. Trim the ends of the stalks, removing any dry or damaged parts. 2. Now, chop the rhubarb into roughly 1-inch pieces. Don't worry about being too precise; the goal is to increase the surface area for infusion. The smaller the pieces, the faster the infusion process will be. 3. In a large, clean bowl, combine the chopped rhubarb and granulated sugar. If you're using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the rhubarb and sugar mixture. If you're using citrus zest, add it now as well. The zest will add a lovely aromatic dimension to the gin. 4. Mix the rhubarb and sugar (and any optional ingredients) thoroughly. You want to ensure that the sugar is evenly distributed throughout the rhubarb. This will help draw out the juices from the rhubarb, which is crucial for the infusion process. 5. Cover the bowl with plastic wrap and let it sit at room temperature for at least 2 hours, or even better, overnight. This maceration process will soften the rhubarb and release its flavorful juices, creating a beautiful, ruby-red syrup. You'll notice a significant amount of liquid accumulating in the bowl.

Infusing the Gin:

1. After the rhubarb has macerated, it's time to combine it with the gin. In a large, clean jar or container (make sure it's large enough to hold the gin and rhubarb), pour the entire contents of the rhubarb and sugar mixture, including all the accumulated juices. 2. Pour the gin over the rhubarb mixture. If you're using juniper berries, add them now. The juniper berries will complement the existing gin botanicals and enhance the overall flavor profile. 3. Seal the jar tightly. Give it a good shake to ensure that the gin and rhubarb mixture are well combined. 4. Store the jar in a cool, dark place for at least 2 weeks, and preferably longer (up to 4 weeks). The longer it infuses, the more intense the rhubarb flavor will become. I find that 3 weeks is the sweet spot for a perfect balance of flavor and color. 5. During the infusion process, give the jar a gentle shake every day or two. This will help to ensure that the rhubarb is evenly exposed to the gin and that the flavors are properly extracted.

Straining and Bottling:

1. After the infusion period, it's time to strain the gin. Place a fine-mesh sieve lined with cheesecloth over a clean bowl or pitcher. This will help to remove any solid particles from the gin, resulting in a clear and smooth final product. 2. Pour the rhubarb-infused gin through the cheesecloth-lined sieve. Allow the gin to drip through slowly, without pressing on the rhubarb. Pressing on the rhubarb can release unwanted sediment and cloud the gin. 3. Once all the gin has been strained, discard the rhubarb solids. You can save the rhubarb for other uses, such as making a rhubarb compote or jam, but keep in mind that it will have lost most of its flavor and color. 4. Now, taste the infused gin. If it's too tart for your liking, you can add a small amount of simple syrup (equal parts sugar and water, heated until the sugar dissolves) to sweeten it. Add the simple syrup gradually, tasting as you go, until you reach your desired level of sweetness. 5. Finally, pour the strained rhubarb-infused gin into sterilized glass bottles or jars. Make sure the bottles are clean and dry before filling them. 6. Seal the bottles tightly. Label them with the date and contents. This will help you keep track of when the gin was made and what it is. 7. Store the bottled rhubarb-infused gin in a cool, dark place. It should keep for several months, if not longer. The flavor may continue to develop and mellow over time.

Serving Suggestions:

1. Enjoy your rhubarb-infused gin neat, over ice, or as a base for cocktails. It's delicious in a classic gin and tonic, a rhubarb gin fizz, or a rhubarb martini. 2. For a simple and refreshing drink, try mixing 2 ounces of rhubarb-infused gin with 4 ounces of tonic water and a slice of lemon or lime. 3. Experiment with different cocktail recipes to find your favorite way to enjoy your homemade rhubarb gin. The possibilities are endless! 4. Rhubarb gin also makes a wonderful gift for friends and family. Package it in a beautiful bottle with a handwritten label for a personal touch.

Tips and Variations:

1. Choosing the Right Gin: As mentioned earlier, I prefer a London Dry style gin for its crispness and clean flavor. However, you can experiment with other types of gin, such as Old Tom gin (which is slightly sweeter) or a more floral gin, to see what you prefer. 2. Adjusting the Sweetness: The amount of sugar you use will depend on the tartness of your rhubarb and your personal preference. Start with the recommended amount and adjust as needed. You can always add more sugar later, but you can't take it away. 3. Adding Other Flavors: Feel free to experiment with other flavorings, such as ginger, cardamom, or star anise. These spices can add a warm and complex dimension to the gin. 4. Using Frozen Rhubarb: If fresh rhubarb is not available, you can use frozen rhubarb. Thaw the rhubarb completely before using it. Frozen rhubarb may release more liquid than fresh rhubarb, so you may need to adjust the amount of sugar accordingly. 5. Making a Rhubarb Gin Liqueur: For a sweeter and more concentrated rhubarb flavor, you can make a rhubarb gin liqueur. To do this, use a higher ratio of rhubarb to gin and add more sugar. You can also reduce the amount of gin after the infusion process by simmering it gently on the stovetop until it reaches your desired consistency. 6. Infusion Time: While I recommend infusing the gin for at least 2 weeks, you can experiment with different infusion times to see what you prefer. Taste the gin periodically to check the flavor. 7. Sterilizing Bottles: To sterilize glass bottles, wash them thoroughly with hot, soapy water. Rinse them well and then place them in a preheated oven at 250°F (120°C) for 10-15 minutes. Let the bottles cool completely before filling them with the infused gin. This will help to prevent spoilage and ensure that your gin stays fresh for longer. 8. Don't Overcrowd the Jar: When infusing the gin, make sure that the rhubarb is not packed too tightly in the jar. This will allow the gin to circulate properly and extract the flavors more effectively. 9. Consider the Color: The color of the infused gin will deepen over time. If you prefer a lighter color, you can shorten the infusion time. 10. Experiment with Different Rhubarb Varieties: Different varieties of rhubarb have different flavors and colors. Try using different varieties to see how they affect the final product. For example, some varieties are more tart, while others are sweeter. 11. Use a Good Quality Gin: The quality of the gin you use will have a significant impact on the final product. Choose a gin that you enjoy drinking on its own. 12. Record Your Results: Keep track of your recipes and variations so that you can replicate your favorite batches in the future. Note the type of gin you used, the amount of rhubarb and sugar, the infusion time, and any other flavorings you added. Enjoy experimenting with this recipe and creating your own unique rhubarb-infused gin! It's a fun and rewarding project that will impress your friends and family.

Conclusion:

This rhubarb infused gin isn't just a drink; it's an experience. The vibrant pink hue, the sweet and tart rhubarb notes dancing on your tongue, and the subtle juniper backbone create a symphony of flavors that's both refreshing and sophisticated. I truly believe this is a must-try recipe for anyone who appreciates a well-crafted cocktail or simply enjoys experimenting in the kitchen. It's surprisingly easy to make, requiring minimal effort for a maximum flavor payoff. Forget store-bought flavored gins loaded with artificial ingredients; this homemade version is bursting with natural goodness and allows you to control the sweetness and intensity to perfectly suit your palate. But why is this particular recipe so special? It's the perfect balance of sweet and tart, achieved through careful maceration and a touch of sugar. The rhubarb's natural acidity is beautifully tempered, resulting in a gin that's smooth, flavorful, and incredibly versatile. It's not just about throwing rhubarb into gin; it's about understanding the nuances of the ingredients and coaxing out their best qualities. Now, let's talk serving suggestions! My personal favorite is a simple gin and tonic, garnished with a slice of fresh rhubarb and a sprig of rosemary. The rosemary adds a lovely herbaceous note that complements the rhubarb beautifully. For a more sophisticated cocktail, try a Rhubarb Gin Fizz. Combine 2 ounces of your rhubarb infused gin with 1 ounce of lemon juice, ½ ounce of simple syrup, and top with soda water. Garnish with a lemon twist. Or, for a truly decadent treat, use it in a Rhubarb Gin Martini. Looking for variations? Absolutely! If you prefer a sweeter gin, add a little more sugar during the maceration process. For a spicier kick, try adding a few slices of ginger or a pinch of pink peppercorns. You could even experiment with different types of rhubarb; some varieties are sweeter than others, so play around and see what you like best. Another fun variation is to add a few strawberries or raspberries to the gin along with the rhubarb for a mixed berry infusion. The possibilities are endless! I'm confident that once you try this recipe, you'll be hooked. It's the perfect way to elevate your cocktail game and impress your friends and family. Imagine serving this beautiful pink gin at your next summer gathering – it's guaranteed to be a hit! So, what are you waiting for? Gather your ingredients, grab a bottle of gin, and get ready to embark on a flavor adventure. I promise you won't be disappointed. And most importantly, don't be afraid to experiment and make it your own. After all, the best recipes are the ones that are tailored to your individual taste. I'm so excited for you to try this rhubarb infused gin recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear your thoughts, your variations, and your serving suggestions. Let's create a community of rhubarb gin enthusiasts! Cheers to delicious drinks and happy experimenting! I can't wait to see what you create!