Tag: infused alcohol

How to Make Rhubarb Ginger Gin

It’s just about rhubarb season here!

Some folks are already harvesting theirs but for some reason the plants on our property always seem to be a few weeks behind everyone else’s—like, my lilac is just about to start blooming, but everyone else’s has already bloomed and the flowers have fallen off.

Using up rhubarb has always been a challenge for us. Last year we got 95 pounds and that wasn’t even all of it. Technically we don’t have rhubarb on our property, but both neighbours have it and neither wants it, so we get it. I harvested only one neighbour’s patch and did only one harvest to get that 95 pounds—if I’d done both patches and two harvests, I likely would have ended up with somewhere around 150 pounds.

For many people that sounds like heaven. For us, though… we don’t eat sweets very often, so we really have no desire for rhubarb crisps, rhubarb pies, or rhubarb jellies.

I’ve made a rhubarb-based barbecue sauce and a rhubarb relish that were both amazingly delicious, and I’ll likely feature those recipes here eventually. (I think I have enough leftover from last year to last us through this year, so that might be a next year project.)

The gin, though…

Venturing into rhubarb alcohol, I tried a few things—rhubarb wine (recipe coming eventually), rhubarb schnapps, rhubarb gin, and rhubarb ginger gin. All of them are delicious but by far rhubarb ginger gin is the most popular.

When I make a batch and end up with just over two litres of gin, it’s easy for that to be polished off in as little as two weeks. Everyone loves it.

It’s an incredibly versatile drink too. So far, I’ve had it the following ways:

  • Straight-up, with or without ice
  • Topped with just a splash of lemon juice for brightness and freshness (it really changes the drink)
  • Mixed with Coke
  • Or, if I’m feeling fancy, the Bee’s Knees Cocktail, which is the gin shaken with a splash of lemon juice in a shaker with ice and served in a glass rimmed with natural sugar and bee pollen (recipe coming eventually)

Making it couldn’t be easier.

You take a big jar (I use this jar, and though there’s no fermenting happening, I set up the airlock to keep it airtight)—and if you’re in a pinch, a large pitcher with a lid or with plastic wrap to cover it will work too—and throw in the gin, rhubarb, ginger, and sugar (all quantities listed in the recipe below). Give it a stir or a shake and let it sit on the counter out of direct sunlight for about four weeks. You’ll want to stir or shake it every once in a while to help the sugar dissolve, but it’ll do that on it’s own over the four weeks anyway—for the last batch, I completely neglected it and it was fine as always after four weeks.

Bottling it can be a bit difficult. I take a big two litre glass measuring cup and rest a wire mesh strainer on top, then carefully pour the contents of the jar into it. When the measuring cup is half full, I pour it into the bottles. I repeat this process till all the gin has been bottled.

It will be a bit cloudy, unfortunately, but it’s so tasty no one really cares. If presentation is important to you, you could likely run this through a coffee filter, or if you have a siphon for wine-making, you could transfer all the liquid to a new jar and let it settle for a day or two, then siphon it into bottles, leaving behind any sediment.

For bottles, I have grolsch bottles that I got from Ikea—these are the bottles with the flip top. They have them at Dollarama too, but the seal isn’t as nice, and I see them on Amazon sometimes, but I’m not sure of their quality as I’ve never purchased them. The ones at Ikea are really nice.

However, you can use whichever bottles you have on hand. If you’ve got some fancy antique bottles, use those. If you don’t care about the presentation, you could just re-use old gin bottles. Whatever you want to use is fine!

I’ll follow-up with a post later this summer on some ways to use the rhubarb ginger gin (basically describing the drinks in the bulleted list above), so watch for that post! I’ll try to remember to come back and update this post when I do that.

If you’re curious about this drink, I very highly recommend giving it a try—I’ve yet to come across someone that doesn’t care for it.

Rhubarb Ginger Gin

A delicious summer beverage that even gin-haters enjoy.
Prep Time 10 minutes
Infusing Time 28 days
Course Drinks
Cuisine American


  • 1 Glass Jar Ideally a gallon / four litre size.
  • 2-3 Glass Bottles For bottling. (See notes.)


  • 1.75 litres Gin (See notes.)
  • 1 kg Rhubarb, cleaned and chopped
  • 1 Ginger, about the size of your hand, chopped (See notes.)
  • 400 g sugar


  • In a large glass jar, combine gin, rhubarb, ginger, and sugar. Cover with a lid and let sit out of direct sunlight for four weeks. Stir with a clean spoon or shake jar occasionally to help the sugar dissolve (but it will do this on its own over time if you forget).
  • After four weeks, strain and bottle.


This was a recipe that I found online and then just sort of eyeballed and adapted to my tastes. As such, it’s sort of a loosey-goosey recipe that can be adjusted as needed.
The glass bottles needed for bottling the gin at the end—you can re-use the original bottle the gin came in, but you will need a second bottle. The juice extracted from the rhubarb adds volume and you will end up with more than you put in.
I buy a 1750 ml bottle of gin for this, but if they don’t have it in stock I’ll buy two 750 ml bottles (which totals 1500 ml gin), but I don’t adjust the rest of the ingredients. I always buy the cheapest gin I can find because the flavour of rhubarb and ginger completely overtakes the gin.
The rhubarb can be fresh or frozen. I harvest all our rhubarb in the summer, wash it, chop it, and freeze it, and make this drink year-round.
The amount of ginger in this drink is completely arbitrary, but don’t be intimidated by the amount. The original recipe I found called four four coin-sized slices. That would barely result in any ginger flavour. A piece the size of my hand results in a nice gingery flavour, without the sharp bite of ginger.
If you’re a ginger-hater or allergic to it, you can leave it out, but without the ginger this can taste a little overly-sweet sometimes.
Rhubarb ginger gin can be drunk as-is, or served with a splash of lemon juice, or mixed with Coke.
Keyword Alcohol, gin, ginger, rhubarb

How to Make Grapefruit Soju

When I hang out with my friend group, we like to try to pair food or drinks to what we’re watching, and with some of us really getting into Korean dramas (K-dramas) lately, that’s meant we’ve been getting into soju, a Korean spirit. Soju is similar to vodka in that it has little to no taste (and sometimes we use it in place of vodka in a cocktail), but comes in at about half the alcohol percentage of vodka, making it an easier drink.

Earlier today I posted my Orange Soju recipe. Typically I make two batches—one orange and one grapefruit.

Here’s how to make grapefruit soju.

The ingredients are pretty simple. Two bottles of soju, two grapefruit, and sugar. After taking this photo I decided to add a lemon to it as well.

Finding soju can be tricky. Some places don’t carry it and then places that do carry it will put it in odd places since it doesn’t really fit anywhere. Here in Manitoba, our government-owned Liquor Marts are inconsistent with where they place it. One store has it with the whiskey, another has it with the sake, and yet another has it with the liqueurs, so I always have to ask the staff where to find it.

Making grapefruit soju—which is basically an infused drink—is ridiculously easy.

Simply cut up the grapefruit and lemon. I usually cut in quarters and then slice. The thinner and smaller the pieces are, the easier it will be for the juice to come out. At the same time, though, you don’t want to spend a lot of time dicing this up into tiny pieces.

Throw the fruit in a bowl and weigh it with a kitchen scale (being sure to hit the “tare” or “zero” button after putting the bowl on it, but before putting the fruit in it. Once you’ve got a weight, you’ll want to add half that weight of sugar.

Give it all a good stir with a spatula or wooden spoon, and then transfer the sugary fruit to a large jar or pitcher. Scrape out all the sugar with a spatula so you get it all in the jar.

Pour the two bottles of soju in, then give it all a good stir, and cover it and let it sit.

You’ll get sugar settling on the bottom and that’s normal. You can just let it sit on the counter for about a week and all that sugar will dissolve. If you want, you can speed up the process a bit by stirring or shaking it daily. Once it’s all dissolved, strain it. While straining, give the fruit a gentle press with the back of a spoon to extract more juice and alcohol.

From there, you simply bottle and enjoy!

We often serve it at room temperature, but serving it chilled is nice too.

As I posted in my orange soju post, I recently came up with an easy cocktail for this:

  • 5 oz grapefruit soju
  • 2.5 oz club soda
  • Mix in a glass with ice

If you have both grapefruit and orange soju on hand (I usually make them both at once), you could also use half orange and half grapefruit.

Drinking it straight, while definitely enjoyable, is a little too sweet and syrupy for my tastes, so the cocktail thins it out a bit and makes it a lot more drinkable.

Grapefruit Soju

Delicious and easy to make, grapefruit soju is a crowd pleaser for drinking straight or for mixing. This does have a bit of the grapefruit bitterness, so folks who don't enjoy grapefruit may not like this as much.
Prep Time 10 minutes
Infusing Time 7 days
Course Drinks
Cuisine Korean


  • 1 Large jar or pitcher
  • 1 Food scale


  • 720 ml Soju
  • 2 Grapefruit
  • 1 Lemon
  • Sugar


  • Slice the grapefruit and lemon into small pieces. I usually quarter them, then slice the quarters.
  • Place a bowl on the digital scale and press the "tare" or "zero" button. Add the grapefruit and lemon slices to get a weight for the fruit.
  • Press the "tare" or "zero" button again. Add in half the weight of sugar. (If the fruit weighed 800 grams, add 400 grams of sugar.)
  • Mix the fruit and sugar with a spatula or large spoon. Once well mixed, transfer the fruit and sugar to a very large jar or pitcher. I use a spatula to get as much sugar as possible from the bowl into the jar.
  • Pour the soju on top and stir until well mixed.
  • Cover and let sit at room temperature for approximately a week. For the first few days, a layer of sugar will likely settle on the bottom, but will slowly dissolve. You can speed up this process by stirring it daily (or shaking it if it's in a jar with a secure lid).
  • Once the sugar has dissolved. Strain the soju and lightly press the fruit to extract more juice and alcohol.
  • Bottle, chill, and serve. See notes below for serving suggestions.


Soju is a Korean spirit that doesn’t have much of a taste. Typically it comes in around 20% and with the volume change from added juice, the final product is somewhere around 15%.
You might have to ask for help finding soju at your local liquor store. At my local store it’s with the whiskey, and in another store (in the same chain) it’s with the sake in the wine section.
I usually discard the fruit after straining, but theoretically they’d be alcohol-infused pieces of fruit and fully edible.
Feel free to mix up the citrus fruits a bit. I’ve also posted an orange soju. However, you could mix orange and grapefruit, or even go for a lemon and lime if that’s your thing.
Serving suggestions:
  • Grapefruit soju can be enjoyed straight.
  • If the soju is a bit too thick and syrupy for your taste, an easy cocktail is to add 5 oz orange soju and 2.5 oz club soda to a glass filled with ice. This thins out the texture a little bit and the sparkling water makes it feel a little extra special.
  • If serving this with a meal, I’d suggest making this a dessert drink.
Keyword Alcohol, Soju