A simple Rhubarb Gin Recipe that you can make at home

With its tart, refreshing notes and gorgeous pink colour, delicious rhubarb gin is a guaranteed crowd pleaser. And the good news is that it’s simpler, and quicker, than you might think to make it yourself. For this recipe you’ll need just four ingredients and about 30 minutes before you’re sipping on a home-grown delight. We can’t think of a better way to make use of all that rhubarb you’ve grown or been gifted.  

Ruby-pink rhubarb is a staple of spring and summer and features in a range of our favourite desserts – from tarts to trifles – and it’s even been known to make a guest appearance in the eternal crowd pleaser that is a meringue-packed Eton Mess. But pair it with our classic London Dry Gin, and you have something truly special.  

HOW TO MAKE A RHUBARB GIN LIQUEUR  

For this super simple recipe you’ll need just four ingredients. And the best part? Because we’re making a rhubarb cordial first and then mixing it with our juniper-forward London Dry Gin, you’ll be ready to enjoy this rhubarb gin the very same day.  

Ingredients you’ll need  

• 1kg rhubarb, chopped into 1-inch pieces 
• 500ml water 
• 400g white (caster) sugar 
• Sipsmith London Dry Gin (roughly 700ml – see recipe below) 

Step 1 

In a saucepan, add the chopped rhubarb, water and sugar. Simmer, covered, on a low heat for 15-20 minutes. 

Be sure to use white caster sugar so you don’t lose any of the spectacular pink colour from the fruit. 

Step 2 

Take the saucepan off the heat and set aside until cool. 

Step 3 

Strain the mixture through a jelly bag (you can find these in most cooking shops) or a cheesecloth. 

Step 4  

Measure the resulting rhubarb cordial in a jug. Combine it with an equal measure of Sipsmith London Dry Gin. 

You can serve your rhubarb gin cordial in a host of gin cocktails. Or, for a classic rhubarb and ginger pairing, simply top with ginger ale and sip. 

Wondering what to do with any leftover rhubarb cordial? It makes a delicious non-alcoholic drink over ice with 50ml cordial and 100ml sparkling water. You can also save the rhubarb mash left behind in the jelly bag or cheesecloth to use over ice cream, in crumbles or even on savoury dishes. 

HAVE MORE TIME? TRY MAKING A RHUBARB GIN INFUSION INSTEAD 

If you’d like to have a go at infusing the rhubarb directly into your gin, follow this fool-proof method and you’ll have a beautiful, pale-pink spirit within a month. 

Ingredients 

• Sterilised jars or bottles 
• 500g rhubarb, chopped in to 1-inch pieces 
• 50 g white (caster) sugar 
• 700ml Sipsmith London Dry Gin 

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. Once you’re happy with the flavour, strain the infusion with a cheesecloth and bottle your gin in a fresh, sterilised bottle for storage. Rhubarb gin made this way can last up to a year.  

WHAT GIN IS BEST FOR MAKING RHUBARB GIN?

When making rhubarb gin, choose a gin that won’t overwhelm the delicate, tart flavour of the fruit. For any gin infusions or liqueurs, it’s best to start with a good quality gin that has a bright, juniper-forward flavour. Juniper’s notes of soft pine and citrus can balance out tartness, acidity or sweetness from fruit especially well.  

For our homemade rhubarb gin recipes we recommend the traditional, classic flavour profile of our Sipsmith London Dry Gin.  

HOW LONG WILL MY HOMEMADE RHUBARB GIN LAST? 

Rhubarb gin liqueur will change a bit in colour after a month or so, losing its cherry pink hue and picking up copper tones. But, it is still just as delicious for at least six months, especially if refrigerated. 

Rhubarb cordial (non-alcoholic) keeps well in the fridge for a week to ten days. 

An infusion can last for up to a year, although the colour and strength of the rhubarb flavour may fade. 

VARIATIONS ON CLASSIC RHUBARB GIN

Here at Sipsmith UK, we love a bit of variety. Why not try adding strawberries or vanilla to your rhubarb gin for a fresh twist on a classic? 

Rhubarb and Raspberry Gin Liqueur 

For an extra fruity twist on the above recipe, try our Rhubarb and Strawberry Gin Liqueur, so simple to make at home and the ultimate summer tipple. Be sure to use the freshest, juiciest strawberries you can find.  

Ingredients  

• 500g rhubarb 
• 500ml water 
• 200g sugar 
• 20 raspberries 
• 700ml Sipsmith London Dry Gin 

Method 

Rhubarb and Vanilla Gin Liqueur 

Follow this alternative technique from master distiller Jared Brown to learn how to make rhubarb gin that’s perfumed with fragrant vanilla. 

Ingredients 

• 300g rhubarb, chopped into 3cm pieces 
• 2 vanilla pods, split lengthwise 
• 100g sugar 
• 700ml Sipsmith London Dry Gin 

Method 

Preheat your oven to 180ºC and, on a lined baking tray, add the rhubarb and vanilla beans, and sprinkle over the sugar. Roast for approximately 30 minutes or until the rhubarb is softened and fragrant. Remove from the oven and allow the mixture to cool to room temperature. 

In a large jar, add your bottle of gin and the roasted rhubarb and vanilla beans. Leave the liquid to infuse for three days before straining and enjoying. Note that the leftovers are a lovely topping for ice cream, and that your roasted rhubarb can be frozen should you want to make future batches. 

The best cocktails to make with Rhubarb Gin  

Homemade rhubarb gin makes for a great addition to a number of gin cocktail recipes. We think it’s an especially delicious treat in a classic G&T or topped with ginger ale. 

If you really want to impress at your next party, try serving with fresh lime juice for a refreshing Gimlet. It’s also delicious served in a flute with some bubbly for a twist on the classic French 75. 

Looking for even more ways to freshen up your gin collection? Join our Sipsmith Sipping Society and experience our most experimental gin creations.