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Interrupting your regular reading time to alert you that it’s rhubarb season and what better way to celebrate entering into Spring than with a new fresh and fruity seasonal gin?

Slingsby have gone and done it again by creating a stunning ruby-red bottle of rich and botanically sweet rhubarb gin. But unlike some fruit infused gins that become overpowered by the candied stuff, the herbal qualities of their flagship gin pull through with just enough notes of fresh rhubarb.

The rhubarb itself is grown in Wakefield and once ready to pick, immediately transported to be instantly blended with water before being mixed with the spirit to preserve that freshness. In the distillation process the natural coloring from the rhubarb is removed so Slingsby have added a touch of natural food colouring to set it apart from their flagship gin.

To taste? The sweet perfume of the Slingsby Rhubarb Gin is smoothed out with caramelized notes but still carries a kick. So when creating a cocktail I wanted to keep it simple and pair the gin with it’s opponent… spice.

The Rhubarb & Ginger Gin Fizz

50ml Slingsby Rhubarb Gin
Crushed Ice
Rosemary for garnish
Top with Fever-Tree Ginger Ale

To make the cocktail simple add the crushed ice to a tumbler and pour over 50ml of Slingsby rhubarb gin.

Top with ginger ale (Fever-Tree is the best!) and mix/ garnish with a sprig of rosemary. 

Easy peasy! This gin also worked incredibly well with a Fever-Tree Elderflower tonic and garnished with grapefruit peel. But there’s just something about the sweetness of the rhubarb and spice of the ginger ale that make this pair a match made in gin heaven.

Beki Xo

(*) As part of this blog post I was gifted the Slingsby gin to review however all opinions are my own