Easy to Make Pink Rhubarb Gin Recipe (2024)

FAQs

Easy to Make Pink Rhubarb Gin Recipe? ›

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.

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.

Method. Combine the chopped rhubarb (be sure to use pink for that signature hue), sugar and gin into sterilised jars or bottles. Seal with a lid and shake gently. Leave your gin for 2-3 weeks in a cool, dark place and gently shake every few days.

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 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.

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. Although it won't go off, after a year or more opened gin won't taste particularly nice.

More recently, bartenders have fallen for the butterfly pea flower. On its own, water steeped with this flower becomes a rich, dark indigo. But the second you add citrus or tonic, it shifts to a light pink, giving you not only a range of colors to work with, but the opportunity to see it transform right in the glass.

What tonic water for rhubarb gin? ›

There are several different types of tonic water that can be paired with rhubarb and ginger gin. Classic tonic water, light tonic water, flavoured tonic water, elderflower tonic water, and ginger ale are all great options, depending on your personal taste preferences.

For a gin to be a gin, there must be at least 37.5% of pure alcohol in the total volume of liquid. Look for the ABV percentage on the next bottle you pick up. Sing Gin sits at a nicely-rounded 40%. Vodka's minimum alcohol content is the same – around 35% – but note the word 'minimum'!

THE RHUBARB GIN AND TONIC

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. The orange helps to bring the rhubarb to life and it will help to create the best G&T you have ever had!

Juniper Berries

In fact, the word 'gin' derives from the Latin juniperus, meaning juniper. Red Door Gin is classified as a London Dry Gin, meaning its signature note on both the nose and the palate must be juniper. “It wouldn't be gin without juniper, you can smell gin just by crushing a juniper berry in your hand.”

It goes great with gin

The cucumber adds a grassy note – think mown lawns in a glass – with the slight bitterness of the skin melding perfectly with the tonic's quinine. Even if you're not into drinking any more, it's hard to give that up.

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. Truly lovely garnished with a couple of sweet fresh strawberries to balance out the tart rhubarb goodness.

To make our pink gin, we start with our high-quality gin and add a variety of fruits and herbs, including fresh local Scottish raspberries, and rose petals which give the gin a beautiful pink hue and a delicate subtle fruity and floral flavour making it difficult to describe but impossible to forget.

Our Pink Marmalade gin has a PH of 7.2 making it neither acid nor alkaline, but the addition of tonic causes the PH balance to change to around 4.2, which is acidic, resulting in the overall colour change from blue to pink. It's as simple – and awesome – as that.

Naturally black based on the colours and flavours from botanical extracts including Aronia Berry, Saffron, Pineapple and Sweet Potato. When combined with tonic, liquid transforms from a black shade to a lively purple-pink hue.