I made my first batch of rhubarb liqueur last year, and it was a roaring success…. I ran out long before I was ready for it to be gone. This year I made a larger batch, and I’m already beginning to wonder if I made enough. It goes over very well as a homemade gift.

I started the liqueur back in May and have been allowing it to age.  I got into it for the first time this week, and have to say it’s darn tasty! It can be mixed with lemon juice and sparkling water, but I’ve been enjoying on the front porch after dinner, undiluted and chilled.

I’m not going to give exact measurements, because it really depends on growing conditions of the rhubarb and personal taste. Since this is a sipping cordial, I would recommend investing in some good vodka.

Rhubarb Liqueur
Rhubarb
80 proof vodka
Sugar
Water

Chop rhubarb and place in a large jar (I filled a gallon jug about 2/3 full).

Pour vodka over rhubarb to cover by about an inch.  Allow rhubarb to steep 3 or 4 weeks.

Strain vodka from the rhubarb pulp, and place back into clean jar.

Make a thick simple syrup using 1 part water to 1.5 parts sugar. Place sugar and water into a pan and bring to a boil for a couple of minutes.  Cool syrup to room temperature.

Add simple syrup to rhubarb vodka to taste.  I really don’t know how much to recommend.  It’s going to depend on your rhubarb and the level of tartness or sweetness you prefer.  I had such a wet spring that my rhubarb was especially juicy, and the flavor wasn’t quite as intense as some years, so I used less sugar than the previous year’s batch.

Put a lid on the jar, place it in a cool dark location, and let it age at least 3 months.  Initially, it’s going to taste pretty rough.  I promise  it will become nice and smooth as it ages.

The other day on Facebook, I mentioned that I was making a cilantro infused vodka, and my brother in law piped up that I was to use it to make him a Bloody Mary when he comes home for Christmas. My dear BIL is an officer in the Army, currently stationed in Germany, and his wish is my command! Upon experimenting with the concoction I have deemed him a genius!

First you’re going to need some cilantro vodka, which you’ll need to make yourself because you won’t find it at your local liquor store. It’s very simple. Fill a jar 3/4 of the way full of fresh chopped cilantro, top off with vodka, and let it sit for 3 or 4 days, then strain. I’ve tried making infused vodkas with cheap vodka, and strongly urge against doing so or your finished product won’t taste as nice. You don’t need to use top of the line like Grey Goose or Ketel One …. a middle of the road will do … I use Smirnoff.

This could easily become a cordial with the addition of simple syrup. A simple syrup is made by combining equal parts of sugar and water, bringing up to a boil, and then removing from the heat. Once the syrup has cooled, add it to the cilantro infusion to taste. Liqueurs should be allowed to age for a minimum of 2 months. Initially they are rather harsh tasting, but mellow and improve with age.

Bloody Rogelio

6 ounces tomato juice
1 1/2 ounce cilantro vodka
Couple of good squeezes of lime juice (1-2 tablespoons)
Worcestershire sauce to taste
Hot Sauce to taste

Add ingredients to shaker with ice. Shake vigorously. Strain into glass filled with ice cubes. I like mine without the ice cubes. Garnish with green onion or celery (I think celery is an evil veggie, and my hubby is allergic to it).

By the way, the drink is named in honor of my brother in law.  It comes from an old nickname, Rogelio Anti-Suave. Don’t ask.