Homemade Rhubarb Gin

Homemade Rhubarb Gin

15 minutes, plus four weeks to prepare
Serves 800ml

Ingredients

Instructions

  1. Wash and chop rhubarb, discarding shaggy ends.
  2. Add to a sterilised kilner jar.
  3. Add your sugar and shake well to cover the rhubarb.
  4. Leave for 24hrs for the sugar to draw plenty of liquid from the rhubarb.
  5. Pour gin over the top, and stir well with a wooden spoon.
  6. Cover tightly and leave for up to four weeks.
  7. When you want to use it, either strain through a fine cloth into another sterilised bottle within which it will keep for up to a year, or simply pour from the jar if you’re planning to get through it quickly.

Homemade Rhubarb Gin

Rhubarb, Ginger & Pear Sour

10 minutes to prepare
Serves 1

Ingredients

  • 50ml Rhubarb Gin
  • 75ml Owlett Pear & Ginger Juice
  • ½ Teaspoon Kentish Honey
  • 20ml Freshly Squeezed Lemon Juice
  • 1 x Egg White
  • Light Brown Sugar (to serve)
  • Rose Petals (to serve)

Instructions

  1. Rim the glass with light brown sugar.
  2. Shake all of the other ingredients vigorously for 35-40 seconds over ice until light and frothy, almost meringue texture.
  3. Strain into a clean glass and garnish with rose petals.
  4. Top tip: Add some thinly sliced fresh ginger or a dash of ginger wine for an extra kick!