Best Rhubarb Gin Recipes

RHUBARB GIN

Steps:

• Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
• After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour - this doesn't look as dramatic. The upside is you that have to get through it fairly quickly!

RHUBARB & GINGER NO-GIN FIZZ

Steps:

• Put the rhubarb, the rhubarb syrup, sugar, stem ginger and 1 tbsp water in a small pan and bring to a gentle simmer, breaking up the rhubarb with a back of a spoon. Remove from the heat and leave to infuse for 1 hr. Strain into a jug, pressing the rhubarb through to release all the juice. Discard the solids and leave to cool completely. Will keep, chilled, for up to two days.
• Put 1 tbsp of the prepared rhubarb ginger syrup into the bottom of four champagne flutes. Divide the lime juice between the glasses, about 1 tsp each. Add the non alcoholic rhubarb & ginger flavour gin to each glass and stir with a bar spoon or teaspoon. Top the flutes up with the chilled nosecco and put a piece of crystallised ginger onto the side of each glass to serve.

RHUBARB-FENNEL GIN COCKTAIL

Steps:

• Combine fennel and vermouth in a glass container (save vermouth bottle). Cover and chill 2 days. Strain through a fine-mesh sieve back into bottle.
• Bring rhubarb, sugar, and 1/2 cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14-16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about 1/2 cup rhubarb purée).
• Combine 12 oz. fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher. Stir until cold. Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb.
• Do Ahead
• Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.

RHUBARB FENNEL GIN COCKTAIL

Steps:

• Combine fennel and vermouth in glass container, saving vermouth bottle
• Cover and chill for 2 days
• Strain through a fine mesh sieve back into bottle
• Bring rhubarb, sugar and 1/2 cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14 - 16 minutes
• Let mixture cool then transfer to a blender and puree until smooth (you should have about 1/2 cup rhubarb puree)
• Combine 12 oz fennel infushed vermouth, rhubarb puree, lemon juice, gin and two cups ice in a large pitcher
• Stir until cold.Pour cocktail into ice filled old fashioned glasses and garnish with shaved rhubarb.
• Vermouth can be infused and rhubarb puree can be made 1 week ahead cover and chill separately

RHUBARB GIN AND TONIC RECIPE - (4.2/5)

Steps:

• Pour bitters into a Collins style glass, swirl to coat and discard the excess. Fill the glass ½ way with ice cubes. Combine gin, tonic, rhubarb juice and simple syrup. Stir. Garnish with rhubarb and or lemon verbena *Recipe for rhubarb juice can be found here: http://www.sippitysup.com/recipe/rhubarb-juice/ **Recipe for rhubarb simple syrup can be found here: http://www.sippitysup.com/recipe/rhubarb-simple-syrup/