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Homemade Rhubarb Liqueur

Two Recipes -
How to Make Rhubarb Drink with Vodka


Here are TWO Rhubarb Liqueur Recipes for how to make a Homemade Rhubarb Drink using Vodka.

Use fresh rhubarb for these recipes.

Recipe #1 - Rhubarb Liqueur Made with Vodka and Grand Marnier

This homemade rhubarb drink is flavoured with sugar, vodka, Grand Marnier to make a great seasonal drink to serve ice cold plain, or with soda (carbonated) water.

Ingredients

6 tbsp. granulated sugar
1/4 cup water
1 1/2 pounds fresh rhubarb, coarsely chopped (about 4 1/2 cups)
3 cups vodka
1/2 cup Grand Marnier or other orange-flavoured liqueur


Directions

In a pan, add the granulated sugar and the water, stir to combine, and continue to stir to dissolve the sugar and bring the mixture to a boil.

As soon as mixture comes to a boil, remove from heat, and allow to cool.

Place the coarsely chopped rhubarb pieces in a wide-mouth glass jar.

Add the vodka to the rhubarb in the jar, then add the Grand Marnier and the cooled sugar syrup. Stir to combine.

Screw the lid on tightly, and allow the mixture to stand at room temperature for about 2 - 3 weeks, or until all of the colour leaches out of the rhubarb pieces.

Open jar, strain the mixture through a sieve over a bowl (pressing juice out of the rhubarb), and discard the solids. 

Makes about 20 servings of 1 1/2 ounce serving size.







Recipe #2 - Rhubarb Liqueur Made with Vodka

This Liqueur is made with rhubarb and vodka and quite a lot of sugar. Chop the fresh rhubarb stalks to about 1/4 pieces.

Ingredients

1 1/2 pounds fresh rhubarb, coarsely chopped (about 4 1/2 cups)
3 cups granulated sugar
3 cups vodka


Directions

Place the chopped rhubarb into a glass jar/container.

Add the granulated sugar and stir well to combine.

Pour the vodka over the sugar and rhubarb, and stir well to combine.

Screw the lid on tightly, shake, and then allow the mixture to stand at room temperature for about 2 - 4 weeks, stirring occasionally. (The colour will change to a rosy reddish colour.)

After the 2 - 4 week period, open the jar, strain the mixture through a sieve over a bowl (pressing juice out of the rhubarb), and discard the solids.

If desired, stain again through cloth until liquid is clear.

Re-bottle, cap, and allow the rhubarb liqueur to age at least one additional month.

Makes about 20 servings.



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