Rhubarb Infused Gin Recipe

Rhubarb Infused Gin Recipe

Getting a bit tired of your plain G&T? Infusing your spirits with fruits is a great way to add something exciting to your liquor cabinet and breathe a new element into your cocktail creation at home.

Our rhubarb is growing like crazy here and we love getting creative with how to use it across our venue. We’ve created desserts, syrups and now it’s made it’s way into our gin. There are many great flavours you can try to infuse your gin we love raspberries and strawberries to as it creates 'pink gin' which is a bit of fun.

Rhubarb infused gin is a beautiful with tonic and a slice of lemon or orange, or even shaken up in your favourite gin cockatil.

We hope you enjoy creating this one for yourself at home! 


1 orange

750ml of good quality dry gin (we use Bathurst Gin but you can use your favourite!)

150g caster sugar

300g Rhubarb

You’ll also need a 1 litre sterilised glass jar for this recipe, big enough to fit the gin & ingredients in so add it to your shopping list too.

**To steralise your jar, wash the jar and lid in hot soapy water, but don’t dry them. Leave them to stand upside down in a clean baking tray. Add the tray of clean, wet jars and lids to a pre-heated oven at 160-180 degrees for about 15 minutes.


Preheat your oven to 160°C

Cut the rhubarb into 3cm chunks and place in a 30cm x 35cm roasting tray

Peel the zest off the orange using a speed peeler, add it to the tray before squeezing the orange juice over the rhubarb.

Scatter the sugar evenly over the mixture, then use your hands to scrunch it together and combine.

Bake for 20 to 25 minutes, or until just starting to soften, then remove the tray from the oven and leave to cool.

Once it has cooled down, tip the mixture into your steraliesd jar

Pour in the gin (don’t throw out your gin bottle, you’ll need it to pour the gin back into when it’s ready) and seal the jar tightly. Tip upside down to ensure everything is gently mixed.

Store the jar in a cool, dark place for 3 to 4 days so the flavours can combine. When it’s ready, use a strainer to and funnel to add the mixture back into the empty gin bottle. It will keep in a cool, dark place for 1 month (if you don’t drink it faster!)

Serve the gin over ice with tonic water and a slice of orange or lemon, or shake up into one of your favourite cocktails. Delicious!