Rhubarb Liqueur

by Jennifer

This recipe, from Cooking Light, is wonderful for the summer, refreshing and not too sweet.

  • 6 TBS sugar
  • 1/4 cup water
  • 1 1/2 lb. rhubarb, chopped
  • 3 cups vodka
  • 1/2 cup orange-flavored liqueur (I used Triple Sec)

Combine sugar and water in a microwave-safe liquid measuring cup or other container and heat on HI for 1 minute;  stir until sugar dissolves, and let cool.

Combine rhubarb, vodka, Triple Sec and cooled sugar syrup in a container.  Seal tightly and let sit at room temperature for 2 – 3 weeks, or until the color has leached from the rhubarb.

Strain liqueur through a sieve (lined with cheese cloth, if you have it) into a bowl, pressing on and then discarding solids.

Ways to drink it:  fill a tall glass 2/3 of the way full with ice, then pour in liqueur to about halfway up the glass, and top with sparkling water (pictured above).  Or, serve straight in a martini glass with a sugar rim (dip chilled glass in water, then into a plate of fine sugar).  And it might be good topped with ginger beer….I’ll let you know!


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