I am a big gin fan out and proud. In fact it’s the only spirit I’ll drink but I make up for it by drinking it in copious amounts, it’s a lot of people’s go to present for me and I’m not complaining! Recently I’ve really gotten into trying new brands and types to broaden my gin knowledge – variety is the spice of life and all that.
It can get pretty pricey though; a decent bottle is £30+ and what if that one is just not your cup of gin? Or if you’re buying someone a present and you’re not quite sure what they’ll like. Well Gin Explorer Box have just the answer! A little box that you can get delivered to yourself or a friend which has 4 mini bottles of different gins along with some extra gin accessories like artisan tonic or snacks. It can also be bought for a one off or a subscription – great if you want to treat someone (or yourself!)
Usually I’d serve my gin with tonic but in the spirit of trying new things I mixed it up a bit with a few shots of Rhubarb Vanilla Syrup which you can see the recipe for below!
Rhubarb & Vanilla Syrup
2 vanilla pods with the seeds scraped out
300g caster sugar
Chop up the rhubarb into thumb sized pieces and simmer with 700ml water, the vanilla pods (seeds and scraped out pods) and half the sugar.
When the rhubarb is mushy (around 20 mins) leave it to cool & infuse for as long as possible – a few recipes I read recommended over night but I just left it a few hours (impatient). Strain so you’re left with the liquid, make sure you push the rhubarb through the sieve to get as much flavour as possible.
Then add the liquid back into a pan with the rest of the sugar and reduce down until it’s a thicker, more cordial like consistency. Voila you have rhubarb syrup! When it’s cooled down transfer it to a bottle and it should keep in the fridge for a month or so.
The Gin Explorer Box was complimentary however views are my own.