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:
- 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.
- 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:
- Add equal parts rhubarb juice and sugar to a pan on a medium heat.
- Stir until the sugar has dissolved thoroughly.
For rhubarb infused gin:
- Add 100g of chopped rhubarb to 100ml of gin in a pan on a medium heat.
- Stir gently until the alcohol starts to evaporate.
- Remove from heat and decant into an airtight container and leave overnight.
- 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!