Drinks

Homemade rhubarb liquor infused with cinnamon, cardamom, star anise, and bitter orange leaves, sweetened to taste with sugar syrup. Ingredients Infusion 700 ml Absolut vodka (40 %) — a full bottle 3–4 rhubarb stalks (rabarber), cut into ~1 cm pieces 3–4 bitter orange leaves (pomeransblad), halved 1 cinnamon stick 15 cardamom pods, lightly cracked (do not grind) 1 star anise Sugar syrup (make to taste after infusion) 2 parts granulated sugar 1 part water Instructions Combine: Put all the infusion ingredients into a clean glass jar with a tight lid. Give it a shake. Steep: Let stand at room temperature for 1–3 weeks. Taste every few days and shake gently now and then. Warmer weather speeds things up — 1 week may be enough in summer. Strain: When the flavor is where you want it, strain through a fine mesh sieve (line with a coffee filter or cheesecloth for a clearer result). Discard the solids. Sugar syrup: In a small saucepan, dissolve 2 parts sugar in 1 part water over gentle heat, stirring, until the sugar is fully dissolved. Cool. Sweeten to taste: Stir the syrup into the strained liquor a little at a time until you like it. Bottle and store somewhere cool and dark. Notes Timing: Fred tested at 1 week during a warm week and it worked well. In cooler conditions, lean toward 2–3 weeks. ...