We write about food all the time, but rarely do we write about drinks. We just don’t have a lot of drink recipes. Most of the time we drink water, local wine, or local beer (and then some of the time we drink non-local wine or beer). But we were flipping through a new cocktail book a few weeks ago (The Cocktail Primer) and John twittered something about rhubarb infused vodka. A friend immediately responded and expressed interest and so we set about making our first infused vodka in preparation for an as then, unplanned, dinner party.
Luckily, by the time the dinner party came together, the weather was warm and sunny – perfect for this light and refreshing drink. The rhubarb infusion will keep indefinitely (though don’t expect to put that to the test, this drink is just too good to let the vodka sit around for very long).
- 1 large stalk rhubarb
- 8 small strawberries
- 1 liter vodka
- Slice the rhubarb into 1/2 inch pieces.
- Remove the stems from the strawberries.
- Mix the rhubarb and strawberries with the vodka in a non-reactive (non-metal) container, cover, and refrigerate for 3 days.
- Strain and store in a covered container (in or out of the fridge)
I’m sure you can make all sorts of cocktails with this infusion, but the one I’m going to tell you about next is the one we’ve been drinking for the past week or two.
- 1.5 oz rhubarb infusion
- 1 oz local Muscat Canelli (we used Chateau Ste. Michelle)
- 1/2 oz Triple Sec
- 1/2 oz simple syrup
- Splash of lemon juice
- Mix all ingredients in a shaker with ice.
- Shake, strain over ice and serve, possibly garnished with a fresh strawberry slice.
Notes: Well, there’s not much to say here. This is a fantastic drink. But it’s basically almost all alcohol, so make sure you’re drinking this at home or that you have a designated driver. It goes down way too easy for such a potent drink, especially on a hot day.