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!