Twitter is dangerous; it’s the modern high tech foodie equivalent of some stoned people sitting around going “Dude, I’d love some gravy”. All it takes is two people talking about rhubarb gin to start another 3 month project, all in the name of a drink. Here we go again, as my wife often remarks.
A Google search for rhubarb gin gives a familiar name as the number two hit; @GinandCrumpets. Her post on Rhubarb Gin seems to be as authoritative as any, but there was one line that left me cold…
“use a cheap, cheap gin – once you’re pouring sugar into it, the fine botanicals are not going to be noticeable”
I gave a sly glance at my liter bottle of Bombay Sapphire and decided this was probably not a good idea. A trip to the off license left me a little underwhelmed with the gin selection, so I opted . . . →Rhubarb Vodka part 1
