DIY Pink Gin + Dried Oranges
This one is perfect for a gift - or just for happy hour at home 🙌🏻
This is a bit of a twist on the traditional pink gin cocktail, which was Plymouth with a dash of Angostura bitters. There are now commercial distillers making a different type of pink gin by infusing it with pink/red fruits (such as pomegranates and raspberries). Mine is a homemade ginfusion using ginger and rhubarb, which gives it the lovely pink colour. I actually made this a few months ago as a gift for Mother’s Day when rhubarb was in peak season, but you can still find rhubarb at the supermarket/fruit + veg.
The dried orange is the perfect garnish for lots of drinks and is also edible if you like eating peel. Plus it makes a great gift ❤️
The original recipe for the gin is from the Craft Gin Club, and the orange slice recipe came from Cotter Crunch 🙌🏻
Needed:
Pink Gin:
- A dry gin like London Dry or Beefeater. 700ml Bottle $35.95 Dan Murphy's
- Fresh ginger, cubed
- Fresh rhubarb, sliced
- Caster sugar
According to the Craft Gin Club, you should use about 300g of fruit per 1L of gin. I use about 140g of rhubarb and 500mL of gin, plus 3 cubes of fresh garlic. I used 3 tbsp of caster sugar as rhubarb is not naturally sweet.
Packaging:
- Glass bottle (sterilised by boiling or microwaving). Mine was a Capi Sparkling Water bottle$3.19 Dan Murphy's
- Kraft Parcel Tag $3 for 30pk Kmart Australia
- Alphabet Sticker Booklet $2.50 Kmart Australia
- Shimmer Twine (silver) $6 foot 6pk Kmart Australia
- 4 large oranges (I used navel oranges but you could also use blood oranges), thinly sliced
- Coconut sugar, 1/2 cup
- Ginger, 1/2 tsp
- Sea salt, a pinch
- Cinnamon, 1 tsp
Packaging:
- DIY Poly Bags $3 for 50pk Kmart Australia
S T E P S T O F O L L O W
Click/swipe through the reel for the "how-to":