Easy to Make Pink Rhubarb Gin Recipe (2024)

FAQs

Easy to Make Pink Rhubarb Gin Recipe? ›

Making this could not be easier. In a nutshell, you chop the rhubarb, mix it with sugar, let it sit overnight, then add the gin. This needs to steep for up to 4 weeks to infuse it with the rhubarb flavor, and color.

All you need is a bottle of Sipsmith London Dry Gin, a heaping pile of sloe berries (if you struggle to forage in your area, they're often sold online), and a large, sealable glass jar. After infusing for several months, add a dose of simple syrup to sweeten, and voila: you've got homemade pink gin to be proud of.

As a result, it may contain small amounts of rhubarb sediment, and the colour may change over time, but it will not affect the gin's flavour. To maintain the pink hue, it is best to store the gin in a cool, dry place out of direct sunlight.

If someone likes ginger in general, then a Rhubarb Gin mixer we always suggest is Ginger Ale, or Ginger Beer if you want to up the spiciness. In terms of garnish for rhubarb and ginger gin, then we tend to suggest a simple wedge of orange or orange peel. The orange zest gives it that wintery, festive feel.

I know this sounds like an odd technique, and that poaching is more common. However, if you are cooking in water, you still run the risk of ending up with stringy gloop. Not by roasting though – it really is dead simple. Drench the rhubarb in sugar, cover, and bake in the oven until the rhubarb is pink and tender.

Ingredients and Method

Put the rhubarb and the sugar in a 2 litre Kilner® jar and leave for 24 hours. Add the gin, shake and leave for four weeks at room temperature, shaking every day. Strain and pour into either one large bottle or a few smaller ones to give as gifts.

Combine vodka and juniper berries in a sealable glass jar and steep for 12 hours. Add coriander, chamomile, lavender, cardamom, bay leaf, allspice, and grapefruit peel. Seal jar and shake, then let steep for an additional 36 hours.

The primary three ingredients used in the majority of gins are juniper, coriander and angelica. Even though these are the most popular, there are hundreds of flowers, roots, fruits, berries and nuts that are used to create a palate for each gin that makes it distinctive.

THE RHUBARB GIN AND TONIC

Always begin with your favourite gin glass and plenty of ice. Pour 50ml of Penrhos Rhubarb over the ice so the ice chills the gin. Top up with an Indian Tonic and garnish with a slice of orange.

How long does rhubarb and ginger gin last once opened? ›

Once your gin bottle is open, the oxidisation process starts. Basically, the gin's flavour will change (and get slightly worse) very gradually over time. It's preferable to use up an opened bottle of gin within a year.

They add a crisp and clean taste that pairs perfectly with the juniper and citrus notes of gin. Plus, they have a refreshing quality that's perfect for a warm sunny day. Now, cucumbers alone won't do the trick, so mixing in a bit of rosemary and lime juice was key in tying all the ingredients together.

Removing the first layer of skin will take away its "rubbery taste" and bring out the stalk's most appealing flavors, and the brown sugar will temper the tartness.

So, in conclusion: You don't have to peel rhubarb before eating it. Of course, you can if you want to. But doing it means that some of the lovely red flavor is going to disappear. I usually just prepare rhubarb by rinsing it and then cutting it into thin slices!

The secret

Most Gins contain next to Juniper berry and citrus botanicals such as lemon and bitter orange peel, anise, angelica root and seed, orris root, liquorice root, cinnamon, cubeb, savoury, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark.

The pink, tangy tipple is made with a base of Penrhos Dry Gin with the addition of pure red rhubarb juice, hence why the spirit may be slightly cloudy.

Gin can be classified as a botanically infused vodka. Vodka is called the “conception spirit” as it can be seen as the base from which other spirits are derived. So if you add traditional gin botanicals, like juniper, you can make gin from vodka. But not all botanically infused vodkas are gin.

One of the most important properties of rhubarb is that it causes the pancreas to secrete insulin and hence reduces blood glucose level [22, 23].

However, you don't necessarily have to cook with rhubarb with a heap of sugar in order for it to taste good. Because rhubarb is mainly used for desserts it's often mistaken to be a fruit. However, it is in fact a perennial vegetable which is quite easy to grow.

What do they put in gin to make it pink? ›

Modern Pink Gin

The pink color in this spirit derives from infusion of red and pink produce, spices, or bitters – or even added coloring and sweeteners. Popular ingredients like strawberries, raspberries, rhubarb, grape skins, rose petals, and red currents, can add color as well as fragrance and flavor to a pink gin.

Traditionally a 'Pink Gin' is a classic co*cktail made with only Angostura Bitters and Plymouth Gin. You rinse a chilled glass with the Angostura Bitters, add the well chilled gin and finish with a lemon zest garnish expressed over the top.

Pink Gin is made in a very similar fashion to other styles of gin. The process begins with a neutral grain spirit, which is then infused with a variety of natural botanicals and juniper berries. The resulting concoction is then distilled a number of times and then bottled.

Pink Marmalade

These range from fiery pink peppercorns to soothing chamomile, and even salted grapefruit marmalade. When mixed with Fever-Tree Indian Tonic, it undergoes a natural colour change from cool blue to subtle rose pink.