homemade rhubarb liqueur

Each year my mom gives me fresh rhubarb from her garden — and each year I vow to use it up quickly. (and then it ends up in the freezer)

But not this year!

It was muffins galore for a couple of weeks.

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And when there was still rhubarb left… rhubarb liqueur seemed like a great idea.

 

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(my GFGF Katie made that fun jar for me — it’s had all kinds of uses!)

 

Grab your extra rhubarb and let’s go!

 

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DIY RHUBARB LIQUEUR

2 lbs fresh rhubarb, chopped (extras from the freezer work too)

3 cups Tito’s vodka (any vodka will work, next time maybe raspberry Smirnoff?)

½ cup Triple Sec

¼ cup water

½ cup simple syrup

 

Add all ingredients to large canning jar or container with tight fitting lid and stir — if you are using a canning jar, just put on the lid and shake, shake, shake! Leave jar on the counter for 2-3 weeks, it will become a pretty, deep pink color. When it’s time to strain, grab a pitcher and a fine mesh strainer. Pour contents of the jar through the strainer, into the pitcher, smashing down the rhubarb to get all of the liquid out.

Return the liquid to the canning jar or other container. Mine stays in the fridge for storage and has been my go-to cocktail starter this summer.

 

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Cherry Rhubarb Sparkler

2 oz rhubarb liqueur

Club soda or 7up

Fresh or frozen cherries

Ice

Add all ingredients (muddle the cherries a little for extra flavor!) over ice — stir and enJOY!

 

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Summer in the City (thanks to Gluten Free Betsy for the name!)

2 oz rhubarb liqueur

1 oz vodka

Splash(es) of DRY Vanilla Bean Soda, cream soda, or Sprite

Raspberries, fresh or frozen, muddled

Basil or mint to garnish

Ice. Booze. Berries. Muddle.Soda. Stir. Sip. Summer.

 

Cheers, from our balcony to yours!

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