Homemade Rhubarb Gin
INGREDIENTS
- 1 lb (about 4 cups) fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 bottle (750 ml) good-quality gin
- Zest of 1 lemon (optional, for brightness)
- 1 tsp vanilla extract (optional, for a warm undertone)
INSTRUCTIONS
Wash and chop the rhubarb into small pieces. The smaller the pieces, the more quickly the flavor will infuse into the gin. In a large, clean glass jar (or a few smaller jars), add the rhubarb, sugar, lemon zest, and vanilla (if using). Pour the gin over the top, making sure the rhubarb is fully submerged. Seal the jar tightly and store in a cool, dark place for 3–4 weeks. Shake gently every couple of days to help the sugar dissolve and encourage infusion. After 3–4 weeks, give it a taste. If it’s flavorful and well-balanced, strain the gin through a fine mesh sieve or cheesecloth into a clean bottle. Discard the solids or use them in jams or compotes. Transfer the rhubarb gin to a sterilized bottle and keep it in a cool, dark place. Refrigeration isn’t necessary, but it helps preserve flavor if storing long-term.
VIDEO HOW-TO
NOTES
#ad Enjoy your rhubarb gin in G&Ts, spritzers, or a rhubarb Negroni. It also pairs beautifully with elderflower tonic or sparkling water.
Disclosure: Some of the links on this page are Amazon affiliate links. This means we may earn a small commission if you make a purchase through them—at no extra cost to you. It helps support the growth of this website.
