Rhubarb liqueur and tincture: 2 recipes at home
A distinctive feature of homemade rhubarb liqueur is not only its mild taste and pleasant aroma, but also a fairly simple method of preparation. Only red rhubarb is suitable for making the drink. The alcohol base can be vodka, diluted ethyl alcohol or moonshine of good purification (subject to double distillation). In European countries, white rum is used in the production of such drinks.
Recipe for homemade rhubarb liqueur
The shelf life of the drink in a place protected from direct sunlight is up to 3 years, the strength is 20-30%.
Ingredients
Vodka (alcohol 40-45%, moonshine) - 0.5 liters
Red rhubarb stalk - 300 g
Sugar - 100-200 g
Vanilla sugar - 5 g (optional)
Water - 50-100 ml
The optimal proportion of water and sugar is considered to be 2:1, but you can vary the values based on the desired strength and sweetness of the future drink. Vanilla sugar helps to create a more pronounced aroma.
The method of preparation
Wash, peel and cut the rhubarb stalk into small cubes, about 1x1 cm.
Put the resulting slices in a jar with the addition of vanilla sugar and the alcohol that was chosen as the basis. Now mix and seal the resulting suspension in a container.
The jar should be placed for 20 days in a dark place (can be covered with something) at room temperature. At the same time, shake the container every 3-4 days.
After the expiration of the term, the finished infusion must be filtered through cheesecloth and the remains slightly squeezed out.
Now mix the water and sugar in a saucepan. The resulting solution must be brought to a boil and boiled for 3-5 minutes. over low heat, simultaneously removing the foam that appears on the surface. Cool the finished syrup to room temperature.
Pour the infusion and syrup into one container. If the drink is not sweet enough, you can add more sugar to it.
Pour the finished rhubarb liqueur into bottles for further storage, while hermetically sealed.
The resulting drink can be drunk neat for dessert or diluted with mineral water. The liquor must be refrigerated before use to stabilize the taste. To do this, place it in the refrigerator or another cool place for 3-5 days.
Flavored rhubarb tincture with lemon
An alternative to the classic recipe. Shelf life of the drink away from direct sunlight - 2 years. The strength is 30-35%.
Ingredients
Vodka (alcohol, moonshine) - 0.5 liters
Red rhubarb stalk - 250 g
Lemon - 1 piece.
Sugar (liquid honey) - 50-150 g (to taste)
Honey, combined with lemon, creates a more pleasant and rich flavor than sugar.
The method of preparation
Rinse the rhubarb stalk and cut it into 1-2 cm cubes. Put the ingredients in a glass bottle or jar.
Wash the lemon in hot water and wipe dry, then remove the zest, t. е. the upper yellow part of the peel, but without the white, bitter pulp. Add the zest to the rhubarb stalks in a container, squeeze the juice of half a lemon there.
Pour the selected alcohol base into the previously combined components. Then mix well and seal hermetically.
Leave the container in a dark and warm place for 25 days, do not forget to shake it every 3 days.
Strain the finished rhubarb infusion through cheesecloth, squeeze the residue dry.
If necessary, sweeten the drink with sugar or honey and stir it until the sweetener has completely dissolved.
The finished tincture must be bottled and tightly closed. Should be cooled before use by placing in a cool place for 3-5 days to stabilize the taste. The drink is characterized by a red color and a sour-spicy taste. Although the strength reaches more than 30%, the tincture is easy to drink. It is served as an aperitif, to increase appetite, or as a dessert version of alcohol.
Update: 05.06.2018
Category: Liqueurs and Tinctures