Edinburgh Rhubarb & Ginger Gin Liqueur
A classic pairing, our Rhubarb & Ginger is a sweet, fruity liqueur balanced by a delicate warmth and spicy finish.
A mainstay of kitchen gardens across Scotland and intensely flavoured, rhubarb is the ideal ingredient for a sweet gin liqueur.
Freshly rhubarb is spiked with ginger and infused with our classic Edinburgh Gin. The rhubarb and spice are left to steep for four weeks, allowing for the complex flavours to marry together.
Bottled at 20% ABV, the sweetly-spiced notes of our Rhubarb & Ginger Liqueur make the perfect addition to a classic Bramble. This aromatic gin liqueur is equally at home over ice, topped up with chilled Prosecco, or mixed with ginger ale, garnished with fresh ginger and a lime twist.
A sweet, highly perfumed, rhubarb-filled aroma
Bright sweetness and a sharp tang, balanced with a pop of citrus.
A lingering warmth from the ginger.
Full flavour and aroma, reminiscent of rhubarb & custard sweets.
Adds a warm and spicy aftertaste, balances the sweetness of the rhubarb.
Classic citrus notes to balance with the juniper.
Adds juicy sweetness and smoothness to aftertaste.
Fresh wooden notes added to aroma. Vapour infused to extract only lightest flavours.
A classic floral note, with distinct aromas that complement the pine notes.
More herbal and aromatic than lemon peel with less of the sharp, acidic flavour.
"This liqueur harnesses that classic pairing of rhubarb & ginger".- DAVID WILKINSON, HEAD DISTILLER
50ml Edinburgh Gin's Rhubarb & Ginger Liqueur
25ml fresh lemon juice
12ml sugar syrup
2 dashes rhubarb bitters
1 egg white
Dry shake all the ingredients in a cocktail shaker.
Add ice to the shaker and shake again for 15 seconds.
Strain into a Martini or coupe glass.
Rhubarb & Thyme Twist
Pink grapefruit and fresh thyme make an elegant cocktail which complements the aromatic sweetness of our Rhubarb & Ginger Liqueur.
Edinburgh Gin's Rhubarb & Ginger liqueur
Pink grapefruit juice
Fresh thyme to garnish
Shake the gin and grapefruit juice with ice and thyme sprigs.
Serve with crushed ice and a thyme sprig garnish.