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Rhubarb Ginger Gin

By OcadoLife
Pour into ice-packed tumblers with tonic or add a splash to a glass of English fizz for a blushing British bellini. Hendrick’s Gin and Sipsmith London Dry Gin both work really well with rhubarb. Looking for more…
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Time and servings

Total time
Prep time

Ingredients

5 total
  • 4 stalks of rhubarb, thinly sliced
  • 3 cm of piece ginger, cut into 3 slices
  • 0.5 vanilla pod
  • 700 ml of gin
  • 2 tbsp of honey, to taste

Method

2 steps

  1. Step 1

    Pile the sliced rhubarb into a sterilised 1L jar. Add the ginger and vanilla and pour over the gin. Swirl in a little honey, to taste. Stir, then seal the jar and store at room temperature to infuse for 1-2 weeks.

  2. Step 2

    Strain, then decant into 1 large or a few smaller sterilised bottles. Seal, then store in a dark, cool place; it’ll keep for years.