Silky Smooth Rhubarb Liqueur Recipe for Homemade Bliss

Crafting a homemade rhubarb liqueur brings pure delight to any home bar.

This vibrant crimson rhubarb liqueur recipe captures the essence of spring’s most tangy fruit.

Ripe, ruby-red stalks steep gracefully in high-quality vodka, creating a luscious infusion that sparkles with sweet-tart complexity.

Each sip promises a delightful journey through seasonal flavors and artisanal craftsmanship.

The process requires patience but rewards you with a stunning liqueur that elevates cocktails and after-dinner drinks.

Summer gatherings will never be the same once friends taste this elegant, homemade libation.

Prepare to impress with this simple yet sophisticated drink that celebrates the best of seasonal produce.

Tools for Infusing and Bottling Rhubarb Liqueur

• Large Glass Jar: Essential container for infusing rhubarb, sugar, and vodka.
• Lid: Secure cover to seal the jar during maceration process.
• Fine Mesh Strainer: Crucial for separating liquid from solids when finishing the liqueur.
• Cheesecloth: Backup or alternative straining tool for extra-smooth liqueur.
• Sharp Knife: Needed for chopping rhubarb into small pieces.
• Wooden Spoon or Spatula: Perfect for stirring ingredients thoroughly.
• Clean Bottle or Jar: Used for storing the final liqueur.

How to Make Rhubarb Liqueur for Sipping or Gifting

• Chop and Combine

Grab fresh rhubarb and slice it into small pieces. Mix the rhubarb with sugar in a large glass container, adding a hint of lemon zest for extra brightness.

• Wake Up the Flavors

Let the mixture sit at room temperature for a full day. This helps the sugar pull out the rhubarb’s natural juices, creating a vibrant base for your liqueur.

• Introduce the Spirit

Pour in smooth vodka and a splash of vanilla extract. Give everything a good stir to blend the ingredients thoroughly.

• Patience and Infusion

Seal the jar tightly and tuck it away in a cool, dark spot. Let the magic happen over 1-2 weeks, giving the jar a gentle shake every couple of days to encourage flavor development.

• Strain and Store

Carefully pour the liqueur through a fine strainer, capturing only the liquid gold. Transfer to a clean bottle or jar, ready for chilling.

• Serve and Enjoy

Refrigerate your homemade rhubarb liqueur and serve cold. Your unique creation is perfect for sipping or mixing into cocktails.

Flavor Variations for Rhubarb Liqueur Fans

• Add a cinnamon stick or vanilla bean during infusion for deeper, more complex flavor profiles that elevate the traditional rhubarb taste.
• Adjust sugar quantity based on rhubarb's natural tartness – less sugar for tart lovers, more for those preferring sweeter liqueurs.
• Properly sealed, homemade rhubarb liqueur can last up to 6 months when refrigerated, making it perfect for gifting or enjoying over time.
• Transform this liqueur into refreshing summer drinks by mixing with sparkling water, prosecco, or creating unique cocktails with gin or white rum.
• For a low-sugar version, substitute traditional sugar with monk fruit sweetener or stevia, making it suitable for those watching sugar intake.

Serve Rhubarb Liqueur Chilled or in Cocktails

• Sunset Sipping Style: Serve this rhubarb liqueur in elegant small glasses garnished with a fresh rhubarb slice or candied lemon peel for a sophisticated touch.
• Cocktail Creativity: Mix the liqueur with prosecco or sparkling water for a refreshing summer spritzer that adds a tangy, sweet twist to your drink lineup.
• Dessert Companion: Drizzle the liqueur over vanilla ice cream or use as a flavorful addition to pound cake for a delightful adult dessert that elevates simple sweets.
• Gifting Charm: Package the homemade liqueur in beautiful small bottles with a personalized label, creating a unique and thoughtful gift for friends who appreciate artisan spirits.

Best Way to Store Rhubarb Liqueur Long-Term

• Keep your rhubarb liqueur in a sealed glass bottle inside the refrigerator, which maintains flavor potency for up to 6 months.
• Gently swirl the bottle before serving to redistribute any settled ingredients and ensure consistent taste throughout.
• Store away from direct sunlight and heat sources to prevent flavor degradation and maintain the liqueur's vibrant color and delicate profile.
• Pour chilled liqueur into small dessert glasses or mix with sparkling water for a refreshing cocktail. Best enjoyed within 3-4 months for optimal taste quality.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Calories: 150 kcal

Servings: 11

Rhubarb Liqueur Ingredients for a Homemade Twist

• Rhubarb: Tart, vibrant vegetable that provides the signature tangy flavor and beautiful pink-red color for the liqueur.
• Sugar: Balances rhubarb's natural tartness and helps extract juices during maceration process.
• Lemon Zest: Adds bright, citrusy notes that complement rhubarb's complex flavor profile.

• Vodka: Neutral spirit that extracts and preserves the rhubarb's essence without overwhelming its delicate taste.
• Vanilla Extract: Softens the liqueur's sharpness and introduces warm, smooth undertones.

• None mentioned in original recipe.

Smooth Rhubarb Liqueur Recipe

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• Total Time: 10 minutes
• Yield: 11 1x

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Description

Rhubarb liqueur brings zesty charm from garden-fresh stalks, capturing summer’s essence in each spirited sip. Homemade craft cocktails sparkle with this rosy, tangy elixir you’ll savor slowly and share generously.

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Ingredients

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• 2 cups vodka
• 1 ½ cups granulated sugar
• 4 cups (about 1 lb) chopped fresh rhubarb
• 1 tsp (5 ml) vanilla extract (optional, for depth)
• Zest of 1 lemon (optional, for brightness)

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Instructions

1. Maceration: Combine chopped rhubarb, sugar, and lemon zest in a large glass jar, ensuring all ingredients are thoroughly mixed. Allow the mixture to rest at room temperature for 24 hours, enabling natural juice extraction.
2. Infusion Preparation: Introduce vodka and vanilla extract to the macerated rhubarb mixture. Gently stir to integrate all components and seal the jar securely.
3. Resting Period: Place the sealed jar in a cool, dark location for 1-2 weeks. Periodically shake the container every one to two days to distribute flavors and encourage thorough infusion.
4. Filtration: After the infusion period, carefully strain the liqueur through a fine mesh strainer or cheesecloth, ensuring a smooth, clear liquid is transferred into a clean bottle or jar.
5. Storage and Serving: Preserve the liqueur in the refrigerator or a consistently cool, dark environment. Before serving, chill thoroughly to enhance the refreshing flavor profile and optimize taste experience.

Notes

• Let rhubarb sit with sugar for 24 hours to release maximum natural juices and intensify the liqueur’s taste profile.
• Select fresh, bright red rhubarb stalks for vibrant color and robust flavor; avoid using woody or overly fibrous stems.
• Gently shake the jar every day during the 1-2 week infusion to distribute flavors evenly and prevent sugar settling at the bottom.
• Use multiple layers of cheesecloth or a very fine mesh strainer to ensure a crystal-clear liqueur without pulp or sediment.

• Prep Time: 10 minutes
• Category: Drinks, Cocktails
• Method: Blending
• Cuisine: French

Nutrition

• Serving Size: 11
• Calories: 150
• Sugar: 25 g
• Sodium: 5 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 0 g
• Cholesterol: 0 mg