Why is my rhubarb gin cloudy?

Sometimes the sugar and rhubarb will become a little bit cloudy and not crystal clear but this has no impact on the flavor and still makes for a delicious and beautiful gin. Also, when you strain the rhubarb out, if you press very hard on the rhubarb it will cause the mixture to be cloudy. This is not a bad thing, just something to keep in mind if you want it to be more clear.

Should you refrigerate infused gin?

You don't have to refrigerate infused gin but it will help preserve the flavor and color a bit longer.

how to make Rhubarb Gin (easy recipe)

Ingredients

2 pounds chopped rhubarb (no leaves!)

750 ml gin

1 cup white granulated sugar

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Instructions

Combine rhubarb, sugar, and gin in a large 2-liter jar. Seal tightly and give the jar a gentle shake. Place in a cool, dark place for 3 weeks, giving it a turn and a gentle shake every so often to ensure the sugars dissolve.
After 3 weeks you can strain and store or give it up to 3 more weeks. Strain with a fine mesh strainer - no need to break out the cheesecloth.
Store strained rhubarb gin in a sealed glass container in a cool dark place. (I just put it back in the original gin bottle)

Author: anita | wild thistle kitchen
Prep Time: 5 minutes active
Cook Time: none
Category: drinks and cocktails, summer
Method: infusion
Cuisine: American