Elkington’s ‘Gin’ Rhubarb Alcohol Free is a fantastic new sparkling drink to enjoy.
It is a cloudy fizz that cleverly combines distilled gin botanicals with the refreshing sour tang of rhubarb.
And Elkington’s is handmade in small batches.
Turn the bottle!
Here’s a tip to enjoy Elkington’s at its best. Gently turn the bottle upside down – and then the right way up again – before opening, to invigorate your Elkington’s Sparkling ‘Gin’ Rhubarb.
As it’s made of just juice, water, sugar and gin distillate, with no added chemicals, you might see a natural settling of the ingredients. That’s how you can tell it is handmade, so set the rhubarb sediment free and enjoy!
A subtle, gentle blend of steam distilled gin botanicals and English Rhubarb, which lends a tart and refreshing finish. It’s a beverage suitable for any special occasion.
Elkington’s is great to drink on its own and it goes well with many foods. What about enjoying it with goats cheese and rhubarb chutney crostini for starters. The tart rhubarb is great with oily fish such as mackerel and trout. And of course, it’s particularly good with puddings – crumble and custard anyone?
All of alcohol free Elkington’s ‘Gin’ Rhubarb Fizz is made with rhubarb grown in Yorkshire. The plant thrives in the county’s lower temperatures, rain and nitrogen-rich soil.
- Significantly, in the ‘Rhubarb Triangle’ of Wakefield, Leeds, and Morley, the UK’s first rhubarb of the year is harvested by candlelight in dark forcing sheds. This produces a sweeter, more tender stalk. But it doesn’t make things disappear like the Bermuda Triangle…
- How expensive was rhubarb in the 15th century? A writer of the time noted: ‘The best of all merchandise … was from China: especially silks, satins, musk, rubies, diamonds, pearls, and rhubarb.’
- Siberian rhubarb is the common ancestor of the varieties we eat. This Russian cultivation made it loads cheaper than Asian imports.