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Scottish Rhubarb grown locally in Inverness is infused in spirit alcohol to create a wonderfully, fresh and original tasting Rhubarb Liqueur. If you like the taste of rhubarb and making gin or vodka cocktails, you will love this drink.
How is it best drunk?
We love to fizz some our drinks up, with either Indian Tonic Water or Sparkling White Wine, and Rhubarb Liqueur is excellent for exactly that. Mixed with Prosecco this drink makes our Rhubarb Bellini Cocktail, the most brilliant of party starting cocktails. Drinking it long with tonic, ice and a slice of lemon is also encouraged on hot Summer days.
We can highly recommend it paired with our Ginger Wine to make either our Royal Rhubarb & Ginger Cosmopolitan Cocktail or our Carrie MaK Cocktail. See our cocktail suggestion below for even more delicious rhubarb cocktail ideas.
How is this made?
The origin of our Rhubarb Liqueur lies on the banks of Loch Ness, near Inverness. Sheep Farmer and Organic Rhubarb Grower Andrew Lyle produced our first version of this now well developed and much loved drink for us in 2006. Over the years its taste and production methods have developed slightly to keep up with demand.
In 2013 production shifted to East Lothian, where retired PE Teachers Robin and Derry Ford made an excellent job of recreating this special drink for us until 2019.
Finally in the Summer of 2021, after a desperate gap in supply, we found a talented new producer in Elgin, Moray. Jill Brown is once again infusing Andrew Lyle's local Scottish Rhubarb with her own distilled Scottish Gin and Spirit Ethanol. It is a happy twist in this rhubarby tale!
One thing is for sure, Jill Brown's well practiced skill in making drinks has resulted in a new magically fresh, distinctly rhubarb tasting drink for us that is quite frankly delicious.