Rhubarb-infused gin makes a lovely pink cocktail.
Fruit-flavored cocktails are all the rage, but there are two hurdles for the home bartender to surpass in making them:
- Infusing fruit into a sugar syrup is easy, but in trying to balance the fruit flavor against the alcohol you run the risk of oversweetening the cocktail.
- Flavored alcohols are pricy, and it’s hard to use up a whole bottle if you’re mixing for just one or two people at a time.
An excellent work-around for both issues is to flavor your own at home, in small batches. It’s an excellent way to eke out the last bit of use from overripe fruit, too!
Earlier this month I made rhubarb gin from the last of my home grown rhubarb.
- Wash and dry the stalks, and trim them into ½ inch pieces.
- Place the cut rhubarb in a glass jar, and cover with gin. (We stock Tanqueray London Dry at home.)
- Lid the jar and tuck into the back of the fridge for a couple of weeks.
On Saturday, I strained the solids from the liquids and we were left with a lovely pink liquor. We mixed it with a bit of lemon juice and a dash of vanilla syrup, and topped off the glass with ginger soda for an easy, flavorful, and not-too-sweet Rhubarb-Ginger Gin Fizz.
Have you ever made your own flavored alcohol?
Dinner at the Country House 