Rhubarb Gin
Use seasonal rhubarb to make this Fassfern G&T-with-a-difference, or top the finished gin with Tonic for a refreshing and gloriously pink summertime drink.
Ingredients
- 1kg Pink Rhubarb Stalks
- 400g Caster Sugar (don't Use Golden - It Muddies The Colour)
- Ice
- 80ml Fassfern Gin
Method
STEP 1
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.
STEP 2
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 that you have to get through it fairly quickly!
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