Rhubarb Gin and Tonic

Following on from a request from @kirvine_UK, and a later discussion with @Cbr6neem on Twitter yesterday, I have plunged headfirst into the world of gin for this summer, and started with a fruity, tangy concoction featuring that most British of summer fruits, rhubarb.

Fresh from the Yorkshire rhubarb triangle to your glass, any time between April and September, there are a number of ways to include rhubarb in your gin and tonic, from the straightforward (gin, tonic, rhubarb bitters) to the extreme.

The easiest way to make a rhubarb gin and tonic is to proceed as follows:

  1. Add a measure of gin, a measure of rhubarb liqueur (or juice) a teaspoon of simple syrup and two splooshes of rhubarb bitter to a tall glass of ice.
  2. Top up with tonic water, stir and garnish with rhubarb and/or a twist of lemon peel.

Of course if you are looking for a rhubarbier drink, and a little infusion project you could go ahead and infuse either the gin, or the simple syrup with fresh rhubarb or juice.  For the former:

  1. Add equal parts rhubarb juice and sugar to a pan on a medium heat.
  2. Stir until the sugar has dissolved thoroughly.

For rhubarb infused gin:

  1. Add 100g of chopped rhubarb to 100ml of gin in a pan on a medium heat.
  2. Stir gently until the alcohol starts to evaporate.
  3. Remove from heat and decant into an airtight container and leave overnight.
  4. Once suitably infused, strain into a clean bottle.

Of course a combination of rhubarb gin, rhubarb liqueur, rhubarb simple syrup and rhubarb bitters will produce the rhubarbiest version of this drink.  Tart, tangy and perfect for the summer!

4 comments on “Rhubarb Gin and Tonic

  1. Alicia says:

    Yum! I have a couple of rhubarb-gin infusions going right now. Can’t wait to try it in a gin and tonic!

  2. So I was about to be a real ******** of a biologist and point out that rhubarb is a vegetable. However I have done some research and have discovered that there are two different ways to classify fruits and vegetables. The first being by what part of the plant is eaten (fruit has seeds, veg is any other part of the plant that is edible), the second by the flavour (sweet/savoury) of the edible part. Onto rhubarb. Now rhubarb is an edible part of a plant and has no seeds. It is also not naturally sweet… however we almost always use it in sweet foods. Which ultimately begs the question, could we make anything a fruit if we wanted to? Or, completely off topic, could you make a cocktail involving dandelion and burdock?

    • Well I was basing the categorisation on a New York court decision from 1947 that declared rhubarb was a fruit (lawyer alert). But then a recent American case has declared that pizza is a vegetable, so perhaps this is not the best authority!

      I have a bottle of dandelion & burdock bitters which I’ve used in the green tea martini, and goes well in any gin-based drink…but will see what else I can come up with that actually uses D&B.

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