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
Dried Orange:
  • 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":