Edinburgh Gin Rhubarb and Ginger Liqueur, 50cl

Product Information

Combine rhubarb, sugar, lemon juice and water in a medium saucepan. Bring mixture to a simmer on medium low heat for about 20 minutes. Once rhubarb is mushy, remove from heat.

Over the past several years, we have watched and waited as numerous retailers have begun crafting their own-label gins. These gins are known to be affordable, and they match the needs of the retailers’ desired target market. Taste it after a fortnight and decide if you want a stronger flavour – if so then leave it for another week. Rhubarb and ginger are a match made in heaven. The tart, fruity flavour of the rhubarb is accentuated by the fiery warmth of the ginger – and adding them both to gin is another whole level of deliciousness. In the past, you have seen us review gins and gin liqueurs from a number of different supermarket giants and companies. With a white grape colour and syrupy consistency, Aldi had me fooled that this was a liqueur - but it's 40% ABVGin is great on its own – long summer evenings drinking G&T are a wonderful way to pass the time! But how about jazzing up your favourite drink with some added flavours? If you are a fan of rhubarb then you are probably already in love with its delicate flavour – but have you ever thought of adding it to gin?

Cooked rhubarb will lose its color and leave the liquid an opaque pinkish color. So no need to add any food coloring. At first, we saw London Dry Gins and some relatively standard options, whereas now we are seeing supermarkets and retailers who are slightly more innovative than some actual distilleries are. Some of our favourite options that are offered by supermarket giant Asda include: 1. ASDA Extra Special Pink Gin Beware of leaving it too long and over-infusing the mixture, though - in the same way that a cup of tea with the teabag left in too long can taste horrible, so too can flavoured gin! Add the rhubarb, ginger and sugar to your large bottle or jar, shake it around vigorously to combine, then seal the lid and leave it overnight. We were inspired to make this having been given a bottle of rhubarb and ginger gin at Christmas, I think that ours is far superior, fresher and far more natural tasting, as well as far cheaper to make. How Do I Make Rhubarb and Ginger Gin?The standard tonic mixer works very well with this drink, and adds a burst of fizziness which lifts the whole experience. Rhubarb syrup in other drinks- This simple syrup is so versatile and will pair well with tons of other drinks. We've used it in a cucumber tonic, a Tom Collins, and even as a simple non-alcoholic rhubarb lemonade.

It’s warming yet bright and summery, and most importantly, still tastes like a gin, with the juniper notes cutting through the bold flavour profile, which can often become diluted in a fruit spirit.That’s not to say that the Hortus liqueur doesn’t mix well: oh, but it does. I’ve had it with the classic Bundaberg Ginger Beer (which I can’t praise enough) and the Fever Tree Aromatic Tonic Water, both of which worked marvelously with the liqueur for different reasons. This Fever Tree Tonic Water in particular matched the liqueur as it has a crisp freshness and a slight bitterness from the Angostura bark which offset the sweetness of the liqueur to leave you with a more well rounded gin and tonic experience. For an added bonus, the tonic water and the liqueur are both pink, and that’s just fun. So taste the gin at intervals, and once you’re happy with the flavour, filter out all the botanicals using a sieve. If there’s some sediment left in the liquid, use some muslin or a coffee filter to strain it again. If you are starting to think about Christmas, or looking for an unusual birthday present for a gin loving friend, why not gift them a bottle of your home made booze? Everyone loves home made gifts, and this is one that will go down particularly well! How to make rhubarb and ginger gin recipe Usually, I avoid rhubarb and ginger gins because I find the ginger overpowering, instead opting for juicy rhubarb gins like Warner’s and Whitley Neill. However, I was really surprised at how well rounded the Aldi tipple was, with a tartness from the fruit and subtle spice from the root ginger, one that leaves a tingly aftertaste in the mouth without being bitter or earthy. 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. Notes

As for the Bundaberg, I think it’s an absolute given that rhubarb liqueurs, gins or spirits mix beautifully with ginger beer and that goes doubly so when it’s a rhubarb and ginger liqueur. It’s’ best drunk before about four weeks after making it. Longer than that and the flavours fade. How do I make Rhubarb and Ginger Gin out of season? Pour the liquid into a large 16 ounce jar or bottle. Cool completely then refrigerate for up to 3-4 weeks. The added sugar adds a touch of sweetness, making this drink ideal for those who like a drink which is tasty, fruity and not bitter. This drink is perfect for cold winter evenings or long summer days – you can drink it all year round and it will still taste delicious! No fresh rhubarb in the shops? No problem – just substitute frozen rhubarb. What gin do I use to make Rhubarb and Ginger Gin?You can also pair it with plain soda water, for those who want to remove some of the sweetness and add a nice sparkling mixer. There’s no rule to how much of your chosen botanical to use , although approximately a third fruit to gin is probably about right for most infusions ( roughly 300g produce for 1 litre of gin). Toffee Vodka– this popular flavoured vodka uses just two ingredients and is so easy to make at home. Wash and sterilise the bottle or jar you are using to make your gin (wash it with hot soapy water, then swill it out with boiling water or place it into a pre heated oven for 10 minutes).