Spring is finally in the air. The world smells and looks greener, the sun is no longer setting at three in the afternoon, and my vitamin D levels are starting to get out of the danger zone. Sod the crumble. What could be more spring-like than a batch of rhubarb gin made from the first crop of sweet pink forced rhubarb?
We added a couple of chopped stems to a bottle and topped up with our own bespoke blend of gin
. We chose a batch that was strong on the orange flavours as we reckoned this would be a good match with the rhubarb.
Now to leave it to sit for a week and stew before cocktail hour. The front runner for cocktails is to mix it with ginger beer and a dash of orange bitters
. We will report back...