Homemade Rhubarb Infused Vodka Recipe
Rhubarb Infused Vodka is one of my absolute favourite flavoured vodkas. Rhubarb has a wonderfully sharp and potent flavour that lends itself beautifully to flavouring spirits. For me, it’s one of the rare flavours that you can actually taste and recognise when paired with spirits. Not only does it taste amazing, but it’s so simple to make at home. The only hard part is waiting for it to infuse! This vodka makes a lovely light pink coloured drink that can be served simply with ice or with a mixer of your choice. (Serving suggestions are at the bottom of this post!)
So how do I make this Rhubarb Infused Vodka from scratch?
This recipe really is incredibly straightforward.
Begin by adding some washed, chopped rhubarb and sugar to a large jar. Shake the jar until the rhubarb is coated and leave in a cool, dark place for 2-3 days to draw out the juices. Once the rhubarb has become juicy and almost syrup like, add the vodka and mix together. Store in a dark, cool area for 3-4 weeks minimum, 3 months maximum.
Once the rhubarb has infused, strain the flavoured vodka through a small sieve, making sure to press the rhubarb firmly to get all the juices. Carefully pour into a clean glass bottle.
This Rhubarb Infused Vodka can be kept for up to 6 months in a dark, cool place.
Frequently Asked Questions
The leftover rhubarb can be used like any rhubarb! Make a jam with it, make some compote, throw it in with other fruit for a crumble. Just be careful to not serve any dishes made with it to children. The alcohol will be cooked off in most things but a slight vodka after taste may still occur.
It’s possible you came across this recipe late in the year, when a lot of the rhubarb available in shops and growing in gardens is a little on the green side. Because of this, you likely won’t get that lovely pink blush when infusing your vodka. If this happens, you can add a small drop of red food colouring or add a few pomegranate seeds while infusing.
There are so many ways you could serve this! Serve it simply on ice or with lemonade, soda water or gingerale or ginger beer. You can replace any kind of vodka with this rhubarb vodka in cocktails either. Cosmopolitans and sour cocktails would be delicious with this.
For more Rhubarb Recipes, you can check out my Rhubarb Category, here.
Homemade Rhubarb Infused Vodka
Equipment
- 1 large jar (1 litre)
- 1 Small sieve
- 1 funnel optional
- 1 large bottle or multiple smaller ones
Ingredients
- 200 grams rhubarb washed and chopped
- 100 grams caster sugar avoid golden or brown
- 500 ml plain vodka
Instructions
- In a clean, large 1 litre jar, add the chopped rhubarb and sugar. Close the jar and shake thoroughly until the rhubarb has been coated.
- Leave in a cool, dark place for 2-3 days until the rhubarb has released the juices and become syrupy.
- Pour the plain vodka into the jar along with the syrupy rhubarb.
- Store in a dark, cool place for 3-4 weeks minimum, 3 months maximum.
- Once infused, pour the rhubarb vodka through a sieve, pressing the rhubarb to get as much juices out as possible.
- Carefully pour the vodka into glass bottles to store using a funnel.
- Store in a cool dark place for up to 6 months.
- Use the leftover rhubarb to make jam or compote.
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