It’s got a cork-style lid rather than a screw top, with the latter traditionally being considered cheap, which gives Aldi’s bottle a subtly elevated feel. As for the Bundaberg, I think it’s an absolute given that rhubarb liqueurs, gins or spirits mix beautifully with ginger beer and that goes doubly so when it’s a rhubarb and ginger liqueur. There is no cooking required; just a little bit of prep, and finishing it off is very low maintenance. The hardest part will be waiting for the drink to be ready!

Alternatively if you are not a gin drinker then use a similar quality of vodka to make rhubarb and ginger vodka! How do I serve Rhubarb and Ginger Gin? Usually, I avoid rhubarb and ginger gins because I find the ginger overpowering, instead opting for juicy rhubarb gins like Warner’s and Whitley Neill. However, I was really surprised at how well rounded the Aldi tipple was, with a tartness from the fruit and subtle spice from the root ginger, one that leaves a tingly aftertaste in the mouth without being bitter or earthy. But to my surprise, the Aldi tipple was in fact 40 per cent ABV - it also happens to be vegan, too, which is good news for those looking for a suitable spirit to celebrate the three upcoming bank holiday weekends.To make your homemade flavoured gin, take a sterilised (dry) jar or bottle and simply add your chosen fruit(s), herbs and/or spices to your gin and leave the mixture to infuse. It’s as easy as that! To turn it into a gin liqueur, simply add sugar. Pour the liquid into a large 16 ounce jar or bottle. Cool completely then refrigerate for up to 3-4 weeks. You can, of course, drink this delicious infusion neat. It has enough sweetness and fruity flavours to make this quite palatable, but you will probably find that it works best with some sort of mixer, to dilute the sweetness somewhat. Beware of leaving it too long and over-infusing the mixture, though - in the same way that a cup of tea with the teabag left in too long can taste horrible, so too can flavoured gin! In the past, you have seen us review gins and gin liqueurs from a number of different supermarket giants and companies.

During the competition judging, the Aldi gin was described as: “Magnificently well balanced with full, rich flavours of mouth-watering rhubarb, fiery ginger and chaste juniper”, scoring a total of 98 points.That’s not completely untrue - there is a type of gin called “compound gin” that you can make in your kitchen with a bottle of vodka and whatever botanicals you feel like adding. But for an even easier “cheat’s” take on flavoured gin, try one of our ‘ginfusions’ below. Rhubarb syrup in other drinks- This simple syrup is so versatile and will pair well with tons of other drinks. We've used it in a cucumber tonic, a Tom Collins, and even as a simple non-alcoholic rhubarb lemonade. Herbs and spices like vanilla, thyme, lavender, mint, cardamom or chilli may only need a few hours steeping in the gin, whereas fruits, strongly flavoured vegetables and berries will probably be best left for a week or two, maybe even up to a month.

Cooked rhubarb will lose its color and leave the liquid an opaque pinkish color. So no need to add any food coloring. Taste it after a fortnight and decide if you want a stronger flavour – if so then leave it for another week. So taste the gin at intervals, and once you’re happy with the flavour, filter out all the botanicals using a sieve. If there’s some sediment left in the liquid, use some muslin or a coffee filter to strain it again.

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There’s no rule to how much of your chosen botanical to use , although approximately a third fruit to gin is probably about right for most infusions ( roughly 300g produce for 1 litre of gin). Wash and sterilise the bottle or jar you are using to make your gin (wash it with hot soapy water, then swill it out with boiling water or place it into a pre heated oven for 10 minutes). Strain the rhubarb liquid through a fine mesh strainer into another clean bowl, separating the rhubarb from the liquid. The standard tonic mixer works very well with this drink, and adds a burst of fizziness which lifts the whole experience.