Having tried my Allotment neighbour’s, (Pam and Dave) version of Rhubarb Gin, I just had to make my own. Dave kindly forwarded the recipe, which they used from the internet. Wonderful thing about making this Gin, there are no special gadgets required, just a good locking jar, reason being, it allows you to shake the contents vigorously without worrying the contents will leak.
As for the Rhubarb; I consider June to be the month from when to stop harvesting. On the allotment our Organic Rhubarb season starts in February until end of May. From June onwards these 6 to 7 months, allows the plants to put on growth for the following year. You could carry on harvesting until end of July, but I prefer not to.
So before the (my) season ends, on 29th May I picked several stalks, this being the last pick until February 2018, just to make Rhubarb Gin.
In my research, I noticed the Gin used in many recipes have an ABV (Alcohol by Volume) of no more than 37.5%. I concluded the reason to be this:
With a fruit infused Gin you should be able to taste both the Fruit and Gin and not just Gin.
You could use a supermarket own brand or a named brand with low ABV (more than 20% but less than 38%). I have used a named brand, Greenall’s to infuse my Rhubarb with.
There are so many combinations for making flavoured Gin. You can also use, for example:
- Apple and blackcurrants