For every litre of vodka you use, you’ll need:
- 600g rhubarb
- 300g caster sugar
- 3 inches of ginger root
- Zest of one lemon
- Pour the sugar into the bottom of a large jar (it should have at least double the capacity of the amount of vodka you’re using, and be airtight).
- Clean the rhubarb and slice it into 1-inch chunks and put it in the jar on top of the sugar.
- Slice the ginger (no need to remove the skin) into coins, and toss it in along with the zest of a lemon, pared carefully with a knife into wide strips.
- Pour over the vodka, shake or stir well, and seal the jar up.
- Leave it at room temperature (it’ll be fine sitting on a shelf in the kitchen) for two months, at which point the rhubarb will look disgusting and grey, having given up all its juice and colour to the now pink vodka. Strain the mixture through a sieve lined with muslin into bottles. This liqueur is even better if you leave the finished bottles to mature for six months or so ….but if you can’t resist the temptation to have a taste, it can be also drunk immediately!
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