How To Make Rhubarb Gin
I’m starting to make this Rhubarb Gin in preparation for Bee’s Knees Week later this month. If you aren’t familiar with it, Bee’s Knees Week was started by Caledonia Spirits, the makers of the renowned Barr Hill Gin and Vodka. This distillery, located here in Vermont, uses raw honey to distill it’s spirits. As bees play such a vital role in their process, Caledonia Spirits launched Bee’s Knees Week, to help save the bees and spread awareness of their important role in our food and drink system.
How Does Bee’s Knees Week Work?
How does Bee’s Knees Week work? During Bee’s Knees Week, Barr Hill will be planting 10 square feet of bee habitat for every Bee’s Knees cocktail shared on social. How amazing is that? Bars and restaurants across the country will be serving the Barr Hill Bee’s Knees cocktail and you can also make one at home. Just take a pic and share on social and you can help save the bees too.
A Bee’s Knees cocktail is a mix of gin, lemon, and honey. I am giving this a little twist by making a Rhubarb Gin to use. This is in part because the giant rhubarb plant here has had a new spurt of growth in the cooler end of summer weather. But also because, honey isn’t allowed on the Keto diet as it has too many carbs. So I am working on creating a Keto-friendly take on the Bee’s Knees cocktail.
But aren’t there too many carbs in a gin that is distilled from honey? The answer is no. I spoke with the team at Caledonia Spirits to get the nutritional information for their spirits. I knew that their gin has honey added after the distillation process, so I had my concerns. Barr Hill Gin has a little over 1 gram of carbs per ounce. So for a standard cocktail you are looking at 2-3 grams of carbs per drink (barring any additional ingredients.) The Barr Hill Vodka is distilled entirely from honey and none is added after the fact. The sugars from the honey are used in the distillation process so the vodka has no carbs. Cue the cheering! So let’s get to prepping…
How To Make Rhubarb Gin
Making this could not be easier. In a nutshell, you chop the rhubarb, mix it with sugar, let it sit overnight, then add the gin. This needs to steep for up to 4 weeks to infuse it with the rhubarb flavor, and color. I used an alternative sweetener instead of traditional sugar so that it did not add any carbs or calories to the gin.
Once you have mixed the two together, it needs to sit overnight to let the rhubarb juices begin to seep out. I covered my bowl with Bee’s Wrap to store it. I love this product and use it all the time, and this couldn’t be a more fitting time. Bee’s Wrap is an all natural, sustainable alternative to plastic wrap. It is made from organic cotton coated in beeswax, jojoba oil, and tree resin. To use, just warm the wrap in you hands to soften, then press it down on the bowl. It conforms and then creates a seal on the bowl. Just wash and rinse to reuse them. Bee’s Wrap is another Vermont based business.
After about 4 weeks, the Rhubarb gin is ready. By now it has taken on a beautiful warm pinkish peach hue, a subtle rhubarb tang, and has a sweetness to it, It is delicious enjoyed as is on the rocks, or shaken with ice to serve up. If you make Rhubarb Gin, try my Rhubarb Bee’s Knees Cocktail (pictured below). Share one with me to help save the bees!
If you make this recipe be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!
How To Make: Rhubarb Gin
|500 Grams Fresh Rhubarb
|400 Milliliters Of Gin, I chose Barr Hill Gin
|200 Grams Of Sugar Or Alternative Sweetener