Yields approximately 750ml
3 Cups Fresh Rhubarb*
¼ Cup Filtered Water
750ml State Line Navy Strength Gin
- Cook Rhubarb: In a pot, combine 2 cups of rhubarb and ¼ cup of filtered water. Bring to a boil, then reduce heat and simmer until the rhubarb is tender (about 5 minutes). Remove from heat and let cool completely to room temperature.
- Combine Ingredients: Once the cooked rhubarb has cooled, add it to a mixing vessel along with the 750ml Navy Strength Gin and the remaining 1 cup of fresh rhubarb.
- Infuse: Transfer all ingredients to a mason jar or other sealed container and let the mixture rest for 24 hours to infuse.
- Initial Strain: Strain the infused gin through a fine mesh strainer to remove the larger rhubarb pieces.
- Final Strain: For a clearer gin, strain the liquid again through a coffee filter.
- Store: Pour the filtered rhubarb-infused gin back into your Navy Strength Gin bottle. It will be good indefinitely, though its flavor may subtly change over time.
* (early season rhubarb will provide a more rounded finish, while late season will be more tart)
