The Lakes Rhubarb and Rosehip Gin Liqueur (25% ABV, 70cl)

Product Information

TASTING NOTES - Our rhubarb flavoured pink gin features an initial sweetness of rhubarb and raspberry followed by a bitter tang from the pink grapefruit citrus base - Add with tonic and a slice of pink grapefruit for a delicious taste and flavour

Today, we are going to be taking a look at Asda’s ever-growing range of traditional gins and innovative flavoured gins, as more and more seem to be getting distilled regularly, leaving us excited to see what happens next. The Boom in Own-Label Gins Any rose hip recipe must remove or carefully strain out the small, fibreglass-like irritant hairs found inside the fruit. The best way to do this for syrup is through a double layer of muslin. For alcohol infusions, further straining with coffee filters will result in a clearer drink if preferred. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Chop up the rhubarb stalks into 2 ½ cm (1 inch) pieces. Add them to a large jar and pour over the granulated sugar. Add on the lid, then give the jar a good shake to coat the rhubarb in sugar.Bottle content may vary; could include Greenall's Wild Berry, 5cl 37.5% and Whitley Neill Rhubarb & Ginger Gin, 5cl 43% abv This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.

Pour over the gin and close the jar. Leave it in a cool dark place, to sit and infuse for at least 4 days before sampling. The longer it's left the stronger the flavour will become. The obvious place to start is with a gin & tonic. The rhubarb gin is slightly acidic (and very lightly sweetened) so you may need to add a bit more tonic than you usually would to a plain G&T, however that’s up to your own taste to judge. I love the combination of rhubarb and grapefruit or orange, so it’s also nice to change the lime in your G&T for a wedge of grapefruit/orange instead. Ginger ale: of fresh rhubarb and 65g of granulated sugar will flavor approximately 600ml of gin. Step by step instructions Macerate the rhubarb Tangy rhubarb aromatic rosehip and the multi-award-winning The Lakes Gin combine seamlessly in this refreshing and very British bittersweet liqueur. Zesty and fruity with a granita-like crunch to it this thirst-quenching Rhubarb & Rosehip Gin Liqueur can be sipped neat over ice slipped into a crumble or mixed with ginger ale or your favourite tonic water.Fresh rhubarb stalks. If you can, use as many red rhubarb stalks as you can. They bring the best colour. The fat, tomato-like hips of the Japanese rose ( Rosa rugosa – pictured below) are easy to forage and can often be found around towns. Native to East Asia, it has naturalised over much of Europe, as well as parts of the US, and is widely planted in gardens, parks and urban settings. Over the past several years, we have watched and waited as numerous retailers have begun crafting their own-label gins. These gins are known to be affordable, and they match the needs of the retailers’ desired target market. As the flavour of rhubarb can be overpowered quite easily, I honestly think a cheap-ish supermarket own-brand gin is the way to go. Usually this type of gin doesn’t have a bunch of flavour which makes it perfect for infusing! How long should it infuse for? Combine the rhubarb, sugar and water in a saucepan over medium-high heat. Bring to a simmer, then reduce heat to medium-low, cover and cook 10 minutes.