Berry and Rhubarb Gin – Pink Rhubarb Gin
Inspired by my friend Sue’s dabbling in flavoured gins, (I had to sample a few to be sure), and my success with my sloe gin last winter, I decided to be adventurous and try out a few other varieties.
Sure what could go wrong?
So after a few chats and a bit of googling – a couple of recipes were sorted and plans were put into practice to make two batches:
Pink Rhubarb Gin (with a little added ginger) & Berry and Rhubarb Gin.
Day 1: The method for both flavoured gins was the same.
The first step is to chop up the fruit into small chunks and mix in the sugar. Give a good stir to make sure the fruit is all covered in sugar.
Put into your wide necked container and leave to macerate for 24 hours.
For the Pink Rhubarb Gin I used 400g rhubarb and 200g sugar & a good notch of grated ginger.
And for the Berry and Rhubarb Gin I used 300g each of strawberries, raspberries, & sugar. You could add a few juniper berries, a vanilla pod or a few star anise. I didn’t have any to hand as I did this as a spur of the moment thing, but I think I will experiment with a few different bits at a further stage.
Day 2: Even by the next day you can see how much juice the sugar has drawn out of the fruit.
Time to add the gin.
I used a Gordons Gin from Aldi – €18 a bottle, it was the cheapest I could get that day. From my experience last year with the Sloe Gin, any gin will do. Fill your containers up to the top – mine took about 70cl each.
Keep in a cool, darkish place, out of direct sunshine. And then wait, turning the jars upside down and giving it an occasional shake. I did this about once a week.
Day 5: You can see how the gin was already taking the colour from the fruit. At this point I remembered I had intended to add some ginger to the rhubarb mix, so decided to go for it. The ginger can be sliced or grated – I opted for grating a good notch and added.
Followed by a good shake to mix it through.
After 1 week: See how the fruit has all risen and they are both colouring up nicely.
After 4 weeks: I strained and bottled it. I used a bit of muslin and some old bottles Sue had picked up on her walks (washed and sterilised obviously 😉 )
So this was the final haul. The Berry one was a lovely red – the pic doesn’t really do it justice. And the flavour! Yum, yum, yum!
So the verdict: both were delicious – the Berry was a bit sweeter than the Rhubarb & Ginger one, more to my taste.
I would give the Pink Rhubarb Gin a solid 8/10 & the Berry and Rhubarb Gin – 9/10 (I would give 10/10 but like to leave a little wiggle room for improvement).
So now I shall have to try out different tonics & garnishes and let you know how they fare – please let me know in the comments if you make it and what way it turned out or what’s your favourite way to drink it.
So far I’ve sipped the Berry one neat and taken the Rhubarb with frozen lemon slices and Elderflower tonic. Both were lovely.
Here’s a few suggestions:
Mixers: Prosecco with strawberry, ginger ale, Fevertree elderflower tonic.
Garnishes: Ice, strawberry, cucumber, pear, a slice of orange, frozen lemon slices.
So, next up: Blackberry Gin, Elderflower Gin or a Cranberry / Orange mix for Christmas?
We’ll have to see.