I bottled a punchy, rose-pink rhubarb and ginger gin that makes every simple mixer feel like a show-stopping cocktail.

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I am obsessed with the tang of fresh rhubarb folding into gin, that bright, mouth-puckering slap I crave on a stubborn weeknight. I love how sharp slices of ginger cut through the sweetness and make each sip crackle.

It smells like late-spring mischief in a jar, wild and a little dangerous. And the colour, impossibly pink, makes me act like a reckless adult.

I adore the way it drinks like a grown-up cordial: bold, boozy, and slightly naughty. Pour it over ice, mix it with soda, or just sneak a taste straight from the bottle.

I want it now please.

Ingredients

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Rhubarb: tart, juicy backbone; it gives that punchy pink colour and spring tang.
Ginger: warm, spicy kick that wakes the palate; you can make it hotter.
Sugar: softens the tartness and makes it sipable; balances those sharp notes.
Gin: herbal, juniper base that holds everything together; it’s the boozy canvas.
Lemon zest and juice: brightens and lifts the mix; adds fresh citrus snap.
Vanilla pod: mellow, sweet roundness; makes the drink feel a bit luxe.
Sterilized jar: keeps it clean and safe while flavours mellow and marry.
Good quality ingredients: they actually matter; better stuff equals better homemade gin.

Ingredient Quantities

600g fresh rhubarb, washed and chopped into 2cm pieces (about 4 to 5 stalks)

100g fresh root ginger, peeled and thinly sliced (you can use a bit more if you like it spicy)

500g caster sugar (superfine sugar works too)

700ml good quality gin, preferably London dry

zest and juice of 1 unwaxed lemon (adds brightness)

1 vanilla pod, split lengthwise (optional but lovely)

a clean 1 litre sterilised jar or bottle for infusing and storing

How to Make this

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1. Sterilise your 1 litre jar or bottle by washing it in hot soapy water then pouring over boiling water or running it through a hot dishwasher cycle, let it dry.

2. Wash the rhubarb and cut into 2 cm pieces, peel the ginger and thinly slice it, split the vanilla pod lengthwise and scrape the seeds if you like.

3. Put the rhubarb, sliced ginger, caster sugar, lemon zest and lemon juice, the vanilla pod and seeds into the sterilised jar, layer loosely so the sugar gets contact with fruit.

4. Pour the 700 ml gin over the fruit and sugar, press down gently with a spoon so everything is submerged, give the jar a good shake to start dissolving the sugar.

5. Seal the jar and store it in a cool, dark place for 2 to 4 weeks, shaking the jar every day for the first week then every few days after that, this helps dissolve sugar and flavour the gin.

6. Taste after 2 weeks, if you want more ginger or rhubarb punch leave it up to 4 weeks, remember the longer it sits the stronger and sweeter it will get.

7. When you’re happy with the flavour, strain the mixture through a fine sieve lined with muslin or a coffee filter into a large bowl, press gently on the solids to extract as much liquid as possible but dont force too hard or it can get cloudy.

8. Decant the liqueur into a clean bottle, discard the spent fruit and ginger, seal and label with the date.

9. Chill before serving, drink neat over ice or mix into cocktails, stores in the fridge or a cool cupboard for several months, though it will taste best within 3 to 6 months.

Equipment Needed

1. 1 litre sterilised jar or bottle for infusing and storing
2. Kitchen scale (for 600g rhubarb and 500g sugar)
3. Sharp chef’s knife and a cutting board (for rhubarb and ginger)
4. Vegetable peeler (for the ginger)
5. Measuring jug (for 700 ml gin and lemon juice)
6. Wooden or long-handled spoon (to press and shake the jar)
7. Fine sieve plus muslin cloth or coffee filter (for straining)
8. Large bowl (to catch the strained liqueur)
9. Funnel (to decant into a clean bottle without spilling)
10. Clean bottles, labels and a marker (to store and date the gin)

FAQ

How long should I infuse the rhubarb and ginger for best flavour?
Infuse in a cool, dark spot for 2 to 4 weeks. Taste every few days after the first week and stop when it’s as strong as you like it. The longer it sits the more intense and rounded the flavour will get, but don’t leave it months or months or it can get a bit vegetal.

Do I have to use a London dry gin or can I use something cheaper?
You can use any gin you like, but a good quality London dry gives a cleaner, more classic backbone. A very cheap gin might bring off flavours that compete with the rhubarb and ginger, so it’s worth spending a bit.

How sweet will the liqueur be and can I change the sweetness?
It’ll be fairly sweet with 500g caster sugar, but you can reduce sugar to 350g if you want it less syrupy, or add more if you like dessert-sweet liqueurs. If you cut sugar, taste after a week and top up slowly so you don’t under-sweeten.

How do I filter and bottle it so it’s clear?
Strain through a fine mesh sieve then a double layer of muslin or a coffee filter to catch tiny bits. Pour off into sterilised bottles using a funnel. If it’s still cloudy, let it rest a few days and re-filter.

What’s the alcohol strength and is it safe for storing long term?
Final strength depends on your gin and how much water the fruit adds, but expect roughly 20 to 30% ABV. Stored in a sealed bottle in a cool, dark place it keeps for many months, maybe a year or more, though flavour will slowly fade.

Can I substitute the ginger or add other flavours?
Yes. If you don’t like fresh ginger you can use less or try preserved candied ginger for a different note. Orange or lime zest, a cinnamon stick, or extra vanilla are all lovely. Just don’t overload flavours or they’ll fight with the rhubarb.

The Best Homemade Rhubarb And Ginger Gin Liqueur Recipe Substitutions and Variations

Rhubarb:
- Frozen rhubarb, thawed and drained if fresh is out of season; texture is softer but flavour still bright
- Strawberries, sliced, for a sweeter, jammy take that still keeps the pink colour
- Cranberries, for tartness if you want a more puckery liqueur
Fresh root ginger:
- Ground ginger, use about 1 tsp for every 1 tbsp fresh and be sparing cause it’s concentrated
- Ginger syrup, for both heat and sweetness, reduce added sugar in the recipe a bit
- Crystallised ginger, chopped, gives pockets of intense, chewy ginger bites
Caster sugar:
- Superfine sugar, a direct swap, dissolves just as well
- Light brown sugar, adds a caramel note and deeper colour
- Honey, use milder honey and warm it slightly to dissolve, lower quantity a bit because it’s sweeter
Gin:
- Vodka, if you want a cleaner spirit-forward base that lets the rhubarb and ginger sing
- Light rum, for a slightly sweeter, fruitier backbone
- A citrus-forward gin, if you want extra lemony, zesty aromatics

Pro Tips

– Use a bit less sugar at first if you like it tart, you can always add more after a week or two once you’ve tasted it. Too sweet is harder to fix than too sharp.

– If you want the ginger to sing without overpowering, chop or bruise a small extra piece and add it halfway through the infusion. That way you get a fresh kick without it dominating the whole batch.

– Shake every day for the first week, yes even if you forget once or twice it’s fine, but those shakes help the sugar dissolve and move flavours around so the gin infuses evenly.

– When you strain, let it drip through muslin or a coffee filter slowly and don’t press too hard. If you squeeze the fruit you’ll get more liquid but it can go cloudy and bitter. If it’s a little weak, you can reduce the strained liquid gently in a saucepan to concentrate it.

The Best Homemade Rhubarb And Ginger Gin Liqueur Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I bottled a punchy, rose-pink rhubarb and ginger gin that makes every simple mixer feel like a show-stopping cocktail.

Servings

servings

Calories

206

kcal

Equipment: 1. 1 litre sterilised jar or bottle for infusing and storing
2. Kitchen scale (for 600g rhubarb and 500g sugar)
3. Sharp chef’s knife and a cutting board (for rhubarb and ginger)
4. Vegetable peeler (for the ginger)
5. Measuring jug (for 700 ml gin and lemon juice)
6. Wooden or long-handled spoon (to press and shake the jar)
7. Fine sieve plus muslin cloth or coffee filter (for straining)
8. Large bowl (to catch the strained liqueur)
9. Funnel (to decant into a clean bottle without spilling)
10. Clean bottles, labels and a marker (to store and date the gin)

Ingredients

600g fresh rhubarb, washed and chopped into 2cm pieces (about 4 to 5 stalks)
100g fresh root ginger, peeled and thinly sliced (you can use a bit more if you like it spicy)
500g caster sugar (superfine sugar works too)
700ml good quality gin, preferably London dry
zest and juice of 1 unwaxed lemon (adds brightness)
1 vanilla pod, split lengthwise (optional but lovely)
a clean 1 litre sterilised jar or bottle for infusing and storing

Directions

Sterilise your 1 litre jar or bottle by washing it in hot soapy water then pouring over boiling water or running it through a hot dishwasher cycle, let it dry.
Wash the rhubarb and cut into 2 cm pieces, peel the ginger and thinly slice it, split the vanilla pod lengthwise and scrape the seeds if you like.
Put the rhubarb, sliced ginger, caster sugar, lemon zest and lemon juice, the vanilla pod and seeds into the sterilised jar, layer loosely so the sugar gets contact with fruit.
Pour the 700 ml gin over the fruit and sugar, press down gently with a spoon so everything is submerged, give the jar a good shake to start dissolving the sugar.
Seal the jar and store it in a cool, dark place for 2 to 4 weeks, shaking the jar every day for the first week then every few days after that, this helps dissolve sugar and flavour the gin.
Taste after 2 weeks, if you want more ginger or rhubarb punch leave it up to 4 weeks, remember the longer it sits the stronger and sweeter it will get.
When you're happy with the flavour, strain the mixture through a fine sieve lined with muslin or a coffee filter into a large bowl, press gently on the solids to extract as much liquid as possible but dont force too hard or it can get cloudy.
Decant the liqueur into a clean bottle, discard the spent fruit and ginger, seal and label with the date.
Chill before serving, drink neat over ice or mix into cocktails, stores in the fridge or a cool cupboard for several months, though it will taste best within 3 to 6 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.