Come springtime this year, my inbox suddenly was filled with rhubarb inspired drinks, and that made me go into mad scientist bartender mode. I looked at a few and then decided that they weren't quite what I wanted, so I set about making my own Rhubarb Ginger Liqueur.
First off, I chopped up a bunch of rhubarb from my garden, as much as my first harvest held, which was about a pound and a half.
Then I made a quick simple syrup by heating a half a cup of sugar with a quarter cup of water until the sugar dissolved.
I took a big jar and put in the rhubarb, the simple syrup, 3 cups of vodka, and a half cup of ginger liqueur.
Put the lid on, give it a good shake, and let it sit at room temperature, shaking daily, for about 2 weeks, until the rhubarb has released all of its color into the liqueur.
Then I strained it through a fine mesh strainer and bottled it up to store.
But whoops! It couldn't all fit in the jar I chose, so I had to sample it in a little beverage.
Take the rhubarb ginger liqueur, top it off with some tonic, and BOOM: Rhubarb Vodka Tonic. I garnished mine with a little rhubarb twist from harvest #2 for the year.
It's tart and sweet and everything that I love about rhubarb, with the smallest hint of ginger to keep things interesting. And that color...so bright and cheery!
Cheers to spring, my friends!
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