Rhubarb Infused Vodka


The rhubarb infusing with the vodka.  By the time it was finished, the rhubarb was colorless and the vodka, bright pink.
The rhubarb infusing with the vodka. By the time it was finished, the rhubarb was colorless and the vodka, bright pink.

My fascination with rhubarb continues. I decided to take it a step further by infusing about 1 liter of mid-level Smirnoff vodka with about three stalks of rhubarb sliced three times lengthwise and cut into thirds. I had read all sorts of different theories on how to best infuse vodka but one thing that stood out was exposing the spirit to as much surface area of the item doing the infusing and to stir and test regularly to avoid over-flavoring. My concoction was done in about 6 hours. By the time friends came over for dinner, the vodka had leeched all of the pink out of the rhubarb and the liquid was now a bright rose color. The flavor helped to mellow the vodka and the bite of the spirit mixed perfectly with the tartness of the rhubarb.

Now, with a beautifully successful pink infusion on my hands, I needed to invent a perfect drink. I came up with an iced vanilla-rhubarb vodkatini. The recipe is simple: 2 parts rhubarb vodka, 1 part Absolut vanilla vodka poured over lots of ice and garnished with a raw flared stalk of rhubarb. Beautiful. Not at all sweet but rich, fruity and floral. Our guests agreed.

On the heels of this success, I just started a batch of ginger infused vodka. This should be excellent mixed with a little seltzer and maybe a squeeze of lime. I’ll keep you posted…

Advertisements

2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s