Homemade Ginger and Rhubarb Gin {Featuring Opies}

Gin has enjoyed a bit of a resurgence over the last few years hasn’t it?

Even some of the most staunch gin-haters seem to have had their heads’ turned by the weird and wonderful flavours that are coming onto the market.

There are new artisan distillers popping up, left right and centre, and gins are infused with everything from seaweed to ants.

Yep; you did read that right. Ants.

I’ve written many times before about my love of gin; everything from our gin bar, to my favourite gin-based cocktail.

But I’ve never had a go at making my own flavoured gin, before now.

I’ve left the ant’s nest alone, mind you.

My gin is flavoured with something a little more palatable.

The Spoils of Summer

We’ve had a bumper crop of rhubarb again this year.

The high temperatures and lack of rain don’t seem to have made a jot of difference to my grandad’s old rhubarb plant and — if anything — we seem to have had more fruit than usual.

Generally, I’ll make my rhubarb cordial recipe a couple of times throughout the summer but, this year, there’s such an abundance of rosy stems, I thought I’d try my hand at making Homemade Ginger and Rhubarb Gin as well.

Now, I’d like to say that the ginger was homegrown too but I’d be lying! I used one of my favourite store-cupboard essentials; Opies Stem Ginger in Syrup.

It’s one of the most versatile things we have in the larder and we use it for all sorts of things — both sweet and savoury. It’s brilliant in cookies, stir fry, steamed pudding.

I’ve even used it to spice up a Hot Toddy. But, up until now, I’ve never used it in an alcoholic drink. 

Rhubarb and ginger is such a classic combination — a match made in heaven — and combined with gin, it’s like heaven in a glass.

Homemade Ginger and Rhubarb Gin Recipe ingredients

All the ingredients you’ll need for homemade Ginger and Rhubarb Gin

Homemade Ginger and Rhubarb Gin Recipe

You will need:
350g jar of Opies Stem Ginger in Syrup
150ml water
6 ripe stalks of rhubarb
300g caster sugar
1 litre bottle of inexpensive gin (I used Gordons)
A muslin cloth for straining the liquid through
A little bit of patience

Method:

1. Wash the rhubarb and cut into little chunks.

Homemade Ginger and Rhubarb Gin — washing the rhubarb

2. Chop up all of the stem ginger balls into thirds and pop into a saucepan, followed by all of the the syrup from the ginger jar.

3. Add the rhubarb, the water and the sugar to the pan and stir together on a low heat.

4. When the sugar has dissolved and the rhubarb is beginning to soften, take off the heat and leave to cool.

5. Once cooled, pour the mixture into a sterilised Kilner jar or similar. We popped ours into the oven on a low heat, to sterilise them, but you can wash them in boiling water too and that will do the trick.

6. Pour the gin over the top of the ginger and rhubarb mix. Pop on the lid and leave to steep for one week.

After seven days, taste the mixture and if it’s gingery enough for your palate, remove the stem ginger from the jar and pop the lid back on.

This really is down to personal preference — I LOVE the heat of ginger so a week was perfect for me. It may be that you try it every couple of days until it reaches the flavour you like. Or add less to begin with…

7. This is where a good dose of patience comes in!!

It’s really hard not to just dig in and drink it all; but if you leave it alone for 4-6 weeks — for the rhubarb juices to mingle with the gin and ginger — it really is worth it.

8. I managed 4 weeks until I caved in and decanted it!

I passed it through a muslin cloth, into a jug. Once it’s passed through the cloth, the liquid is clear and rosy.

9. Finally, pour your homemade ginger and rhubarb gin into a pretty bottle.

10. Serve with tonic or soda water (or neat) with plenty of ice. And enjoy.

Et Voila — Homemade Ginger and Rhubarb Gin

The perfect tipple for festivals and summer parties; and a brilliant way of using up that jar of ginger you may have left over from Christmas!

Pin ‘How to make Ginger and Rhubarb Gin’ for later…

How to make Homemade Ginger and Rhubarb Gin by The Twinkle Diaries

Opies Chinese Stem Ginger in Syrup is available from Tesco and all other good supermarkets. This post is in partnership with Opies as part of their #FreeTheGinger campaign.

Although this is a collaborative post all thoughts, words and images — as ever — are entirely my own. 

Caro Davies

Caro Davies art directed fashion and interiors before leaving the world of design to pursue a career in social media. She can now be found chasing the light — and two small twin boys.

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2 Comments

    • 11th August 2018 / 6:34 pm

      Its LUSH!!!! Very happy with it — definitely better than stir fry, which is what we usually use the ginger for!!! ;)

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