Edinburgh Gin Rhubarb and Ginger stands as a testament to the modern gin renaissance, where tradition meets audacious innovation. This particular expression, a harmonious marriage of sweet and tart rhubarb with the warm, spicy embrace of ginger, has captivated a global audience and carved out a significant niche in the world of flavored spirits. More than just a passing trend, it represents a shift in consumer taste towards more complex, approachable, and versatile gins.
What is Edinburgh Gin Rhubarb and Ginger?
Edinburgh Gin Rhubarb and Ginger is a flavoured gin product line produced by Edinburgh Gin (Spencerfield Spirits Co.). It exists in two main commercially available formats:
Rhubarb & Ginger Gin (full strength) — a 40% ABV full-strength gin where natural rhubarb and ginger flavours are added post-distillation to the distillery’s classic gin base.
Rhubarb & Ginger Liqueur — a sweeter, lower-alcohol expression bottled at about 20% ABV, designed to be drunk over ice, in spritzes, or used in cocktails that benefit from a sweeter rhubarb lift.
Both variants are notable for their pale pink colour (from rhubarb) and for pairing juniper-led gin botanicals with bright rhubarb and the peppery warmth of ginger.
Understanding the Edinburgh Gin Brand and Its Legacy
To truly appreciate the Rhubarb and Ginger gin, one must first understand the brand behind it. Edinburgh Gin, established in 2010 by husband and wife Alex and Jane Nicol, has quickly risen to prominence as a key player in the Scottish gin scene. Their philosophy is rooted in a deep respect for gin-making heritage while being inspired by the city of Edinburgh’s rich history of art, science, and innovation. The distillery, now with two production sites in the heart of Scotland’s capital, is renowned for its commitment to quality and for creating unique, award-winning gins that reflect the spirit of the city.
The brand’s success is a classic example of entrepreneurial spirit and strategic growth. After launching with their classic dry gin, they were quick to respond to consumer demand for new flavor experiences. The introduction of their gin liqueurs, starting with the now-famous Rhubarb and Ginger, was a stroke of genius that catapulted the brand to international fame. The company was acquired by Ian Macleod Distillers in 2014, a move that provided the resources and distribution network needed to cement its position as a global leader in the premium gin market.
A Tale of Two Expressions: Gin vs. Liqueur
A common point of confusion for consumers is the distinction between the two versions of the Edinburgh Gin Rhubarb and Ginger. It’s crucial to understand the difference as they are used in very different ways.
The Gin Liqueur
This is the original pioneer of the flavor profile. As a liqueur, it has a lower alcohol by volume (ABV) of 20%. It is made by macerating spring-crop rhubarb and oriental ginger in a classic Edinburgh Gin base. This process, known as cold compounding, allows the natural flavors and the vibrant rose color of the rhubarb to infuse into the liquid. The result is a sweeter, more viscous spirit that is incredibly approachable and perfect for adding a fruity, spicy kick to a drink without overwhelming it with alcohol. It’s a flavor-forward choice for those who prefer a less intense spirit.
The Full-Strength Gin
Following the immense success of the liqueur, Edinburgh Gin developed a full-strength gin at 40% ABV. This version is crafted differently. The rhubarb and ginger are “post-infused” into the classic Edinburgh Gin after distillation. This method retains the core juniper and botanical notes of the base gin while layering on the familiar rhubarb and ginger flavors. The full-strength gin is less sweet and has a drier, more traditional gin character, making it ideal for those who love the flavor combination but want a more robust, gin-forward experience.
Production and Ingredients: The Science of Flavor
The art of creating Edinburgh Gin Rhubarb and Ginger lies in the quality of its ingredients and the meticulous process.
The Base Gin: The foundation is Edinburgh Gin’s Classic Dry, which is distilled in a traditional copper pot still. It features a carefully selected blend of botanicals, with a strong juniper heart, complemented by citrus and other aromatics.
Rhubarb: The distillery uses high-quality, spring-crop rhubarb, chosen for its bright, tangy sweetness. The natural acidity and unique flavor of the rhubarb are central to the spirit’s character.
Ginger: The ginger, often sourced from oriental varieties, provides the signature warming spice. It’s a key counterpoint to the rhubarb’s sweetness, creating the perfect balance that makes the gin so appealing.
The infusion process is carefully monitored to ensure the perfect extraction of flavor without any bitterness. This attention to detail is a hallmark of the brand and is what elevates the product from a simple flavored gin to a premium spirit.
Food pairings: what goes with rhubarb & ginger gin?
Creamy desserts: rhubarb’s tartness cuts through richness — try with cheesecake, panna cotta, or crème brûlée.
Spicy Asian dishes: the ginger note complements chilli-led dishes, Thai or Vietnamese cuisine.
Seafood: citrusy, light fish dishes (e.g., seared scallops with a rhubarb vinaigrette) match well.
Cheeses: soft goat cheese or ricotta with honey — the acidity plays nicely with rhubarb.
Real-life example: several cocktail bars in Edinburgh reported using the Rhubarb & Ginger liqueur in limited seasonal dessert cocktails and pairing it with coconut panna cotta for summer menus.
Step-by-Step: The Perfect Serve and Beyond
Knowing how to serve Edinburgh Gin Rhubarb and Ginger is the key to unlocking its full potential. Here’s a guide to creating a range of drinks, from the simple to the sophisticated.
The Classic Rhubarb & Ginger Gin & Tonic
This is the most popular way to enjoy the full-strength gin. The tonic water’s bitterness and carbonation beautifully complement the gin’s sweetness and spice.
Ingredients:
50ml Edinburgh Gin Rhubarb and Ginger (40% ABV)
150-200ml Premium Tonic Water (a good quality classic or Mediterranean tonic works best)
A generous handful of ice
Garnish: A thin slice of fresh rhubarb, a twist of orange peel, or a few raspberries.
Method:
Fill a large copa glass with ice to the brim. This is crucial for a cold, well-diluted drink that prevents the ice from melting too quickly.
Pour the gin over the ice.
Slowly top with tonic water, pouring down the side of the glass to maintain fizz.
Gently stir once or twice with a bar spoon.
Add your chosen garnish and serve.
How to Use the Liqueur: The Rhubarb & Ginger Prosecco Fizz
The liqueur is a fantastic base for cocktails, especially those that benefit from its lower ABV and sweeter profile.
Ingredients:
25ml Edinburgh Gin Rhubarb and Ginger Liqueur
100ml Chilled Prosecco or other dry sparkling wine
Garnish: A fresh strawberry or a sprig of mint.
Method:
Pour the liqueur into a chilled flute or coupe glass.
Slowly top with Prosecco.
Garnish and serve immediately. This is an effortless yet elegant aperitif.
Advanced Tips for Mixology Enthusiasts
For a Sour: Combine 50ml of the full-strength gin with 25ml of fresh lemon juice and 15ml of sugar syrup. Shake with ice and strain into a chilled coupe for a balanced, vibrant cocktail.
For a Muddle: Muddle a few raspberries and a mint sprig in the bottom of a glass. Add ice, 50ml of the full-strength gin, and top with ginger ale for a refreshing and aromatic long drink.
Food Pairings: The gin’s unique profile makes it a superb partner for food. Pair the full-strength gin with a cheese board featuring soft, creamy cheeses like brie. The liqueur is a perfect match for desserts, particularly a classic rhubarb crumble or a spiced ginger cake.
The State of the Gin Market in 2025: Trends and Insights
The global gin market, valued at approximately $23.43 billion in 2025, continues to experience significant growth, with a projected compound annual growth rate (CAGR) of 4.70% through 2030, according to industry analysis by Mordor Intelligence. The flavored gin segment, in particular, remains a primary driver of this growth.
Key Trends as of 2025:
Premiumization and Craft Innovation: Consumers are increasingly willing to pay a premium for high-quality, craft spirits. This trend, a major driver for the entire spirits industry, is exemplified by the success of brands like Edinburgh Gin, which are perceived as authentic and artisanal.
Sustainability and Ethical Sourcing: A growing number of consumers are making purchasing decisions based on a brand’s commitment to sustainability. This includes using recycled packaging, locally sourcing ingredients, and minimizing their carbon footprint. The gin industry is responding with initiatives that prioritize environmental responsibility.
The Rise of “Experience-Led” Consumption: The act of drinking is becoming an experience in itself. This is evident in the popularity of distillery tours, gin schools, and mixology classes. Brands are focusing on creating immersive experiences that build a deeper connection with consumers.
Beyond the G&T: The Cocktail Revival: While the classic Gin & Tonic remains a staple, consumers are increasingly exploring more complex gin cocktails. The availability of diverse flavored gins and liqueurs, like the Rhubarb and Ginger, has democratized mixology, allowing people to create sophisticated drinks at home with minimal effort.
Edinburgh Gin Rhubarb and Ginger perfectly aligns with these trends. Its premium positioning, focus on natural ingredients, and versatility in cocktails make it a brand that is not only relevant but also thriving in the current market landscape. The brand’s distillery tours and gin schools in Edinburgh provide a tangible “experience,” further strengthening its market position and brand loyalty.
Real-Life Examples and Customer Stories
The success of Edinburgh Gin Rhubarb and Ginger can be seen not just in sales figures, but in the countless real-life stories from consumers.
A Wedding Toast: “My wife and I first tried the Rhubarb & Ginger Liqueur on our first date, and it’s been our go-to drink ever since. We served it as a welcome drink at our wedding with Prosecco, and it was a huge hit. It’s not just a drink for us; it’s a memory.” – James, 32.
The Christmas Morning Treat: “For years, my family has had a tradition of making a Rhubarb & Ginger spritz on Christmas morning. The warmth of the ginger and the festive color just feel right. It’s a simple tradition that we all look forward to.” – Sarah, 48.
The DIY Mixologist: “I’ve been experimenting with cocktails for years, and the full-strength Edinburgh Gin Rhubarb and Ginger is one of my favorite bases. I’ve created a ‘Rhubarb Smash’ with muddled basil and a dash of black pepper that gets rave reviews from all my friends. The natural flavor of the gin makes it so easy to build upon.” – Liam, 26.
These stories highlight the emotional connection and versatility that have made the gin a personal favorite for many, going beyond a mere beverage to become a part of cherished memories and creative endeavors.
FAQs
Is Edinburgh Gin Rhubarb and Ginger a liqueur or a gin?
It is available in both a full-strength gin (40% ABV) and a gin liqueur (20% ABV). The gin is a drier, more juniper-forward spirit, while the liqueur is sweeter and less alcoholic, ideal for sipping or as a base for lighter cocktails.
How is the Rhubarb and Ginger gin different from other pink gins on the market?
Many pink gins on the market are flavored with strawberries or other berries, often with added sugars and artificial colorings. Edinburgh Gin Rhubarb and Ginger is distinguished by its use of natural rhubarb and ginger for both flavor and color, offering a more complex, less cloyingly sweet profile with a prominent spicy finish.
What is the best tonic water to pair with this gin?
For the full-strength gin, a classic premium tonic or a light, crisp tonic will allow the gin’s botanicals to shine. For the liqueur, a ginger ale or a Mediterranean-style tonic will complement the sweetness and warmth.
Can I use the gin and the liqueur interchangeably in recipes?
No, they are not directly interchangeable. The liqueur is significantly sweeter and has a lower alcohol content. Using the liqueur in a recipe that calls for the full-strength gin may result in a drink that is too sweet and lacks the desired alcoholic kick. It’s best to follow recipes specifically designed for either a gin or a liqueur.
What is the shelf life of an opened bottle?
An opened bottle of gin or gin liqueur does not expire in the same way as food. However, to maintain optimal flavor, it is best to consume it within 6 to 12 months of opening. The liqueur’s high sugar content can cause a slight cloudiness over time, but it remains safe to drink. Store bottles in a cool, dark place away from direct sunlight.
Wind Up
Edinburgh Gin Rhubarb and Ginger is more than just a flavorful spirit; it is a symbol of the modern gin revolution. Its blend of traditional craftsmanship and innovative flavor has secured its place as a favorite among gin enthusiasts and newcomers alike.
From its humble origins to its status as a global leader in a competitive market, the brand’s success is a direct result of its commitment to quality, its ability to tap into evolving consumer desires, and its creation of a truly memorable product.
By understanding its unique characteristics and the best ways to enjoy it, you can elevate your own drinking experience and appreciate the artistry in every perfectly balanced sip.
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