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Rhubarb Liqueur

Rhubarb liqueur made with infused vodka, turning sweet-tart rhubarb into a pink-tinted digestif with subtle vanilla notes. Infuse, strain, then boil a quick sugar syrup for a smooth cocktail base and bottle-ready flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Infuse + age 1 day 9 hours 34 minutes
Total Time 1 day 9 hours 59 minutes
Servings: 1 liter
Course: Drink
Cuisine: European
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb
  • 4 cup fresh rhubarb, chopped
Vodka base
  • 2 cup vodka
Sweetener
  • 1.5 cup sugar
  • 1 cup water
Flavorings
  • 1 vanilla bean, split
  • 1 lemon zest

Equipment

  • 1 can (15 oz)

Method
 

Infuse the rhubarb
  1. Combine fresh rhubarb and vodka in a large glass jar, then add the split vanilla bean and lemon zest. Seal the jar.
  2. Let the sealed jar infuse in a cool, dark place for 1 week, shaking daily. This keeps the rhubarb evenly suspended in the vodka.
Make the syrup and strain
  1. Combine sugar and water in a saucepan, then bring to a boil over medium heat, stirring until the sugar dissolves. Keep stirring as soon as it boils to prevent undissolved sugar.
  2. Let the simple syrup cool completely at room temperature. Wait until it’s fully cool so the liqueur stays clear.
  3. Strain the rhubarb mixture through a fine mesh strainer into the cooled syrup. Press gently to capture flavor while leaving solids behind.
  4. Stir to combine thoroughly, then bottle the liqueur. Ensure the bottle is clean and dry before filling.
Age and serve
  1. Let the bottled liqueur age for another week before serving. This rounds out the sweet-tart balance.
  2. Store in the refrigerator and use within 6 months in cocktails or as a digestif. Serve over ice in small glasses.

Notes

For the cleanest texture, strain once slowly and avoid churning the solids. Refrigerate in a sealed bottle and use within 6 months; freezing is not recommended for best flavor. For a lower-sugar option, reduce sugar to 1 cup and add extra water only if needed to keep the syrup pourable.