Decanted....

10 weeks ago I threw some rhubarb, ginger, lemon peel and sugar in a container and topped it all up with gin.  Today I strained it off and decanted it, ready for Christmas.  

Iain and I did a taste test this evening.....I think Edinburgh Gin can sleep safely, as mine is not a patch on their Rhubarb and Ginger Gin.  

Trial and error, although it was nice and syrupy, and a pale pink colour, so not a complete loss.  

Apart from that I spent today reading and making curry, plus watched the Netflix documentary on Nina Simone, which is well worth a watch.