Yes, I know I’ve blogged this before. But it is worth repeating. I guess having two daughters makes you like pink. Especially when it is in the form of this great concoction. After 24 hours of infusion I have something that will help cool off a muggy summer evening. Yes, it is pink, but it’s still vodka. It tastes great straight, with a splash of soda and a twist of lime, or for an adult dessert, mix it with vanilla infused vodka. It tastes like a dish of homemade vanilla ice cream topped with rhubarb sauce – in a tumbler glass. Yum.
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…