KOKO Drinks: How To Make Rhubarb Gin

Something magical happens when you steep pieces of tangy rhubarb in gin. The pink colour leeches into the spirit, resulting in a seriously tasty tipple that’s refreshing, sweet and full of flavour. Best of all, the recipe is incredible simple.

Preparation: plus 4 weeks infusing.

Use seasonal rhubarb to make this G&T-with-a-difference, or top the finished gin with soda water for a refreshing and gloriously pink summertime drink.
Read Also: KOKO Drinks: Classic Gin And Tonic – A Simple, Refreshing Drink


  • 1kg pink rhubarb stalks
  • 400g caster sugar (don’t use golden – it muddies the colour)
  • 800ml gin


Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.

After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!
Photo Credit: Getty

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