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Rhubarb Liqueur

Rhubarb liqueur made with vodka, vanilla bean, and lemon zest for a sweet-tart, pink-tinted infused spirit. Infuse, sweeten with a quick syrup, then bottle and age for a smooth cocktail base or digestif.
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Prep Time 15 minutes
Cook Time 10 minutes
Infusing/aging 30 minutes
Total Time 55 minutes
Servings: 1 liter
Course: Drink
Cuisine: European
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Liqueur base
  • 4 cup fresh rhubarb Chopped into small pieces for faster, even infusion.
  • 2 cup vodka Use unflavored vodka for a clean rhubarb flavor.
  • 1.5 cup sugar For sweetening the infused rhubarb.
  • 1 cup water Used to dissolve sugar into a simple syrup.
  • 1 vanilla bean Split to expose seeds.
  • 1 lemon zest Zest from a fresh lemon, avoiding bitter white pith.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Infuse the rhubarb
  1. Combine chopped fresh rhubarb and vodka in a large glass jar, then add the split vanilla bean and lemon zest.
  2. Seal the jar and let it infuse in a cool, dark place for 1 week, shaking daily to keep the rhubarb moving.
Sweeten and strain
  1. Add the sugar and water to a Dutch oven and bring to a boil over medium heat, stirring until the sugar fully dissolves (about 2–3 minutes).
  2. Let the simple syrup cool completely, about 10 minutes, so it won’t scramble flavor when mixed with the infused vodka.
  3. Strain the rhubarb mixture through a fine mesh strainer into the cooled syrup, pressing lightly so pink liquid passes through.
  4. Stir until evenly combined, creating a uniformly pink-tinted liqueur.
Bottle and age
  1. Bottle the liqueur and seal tightly.
  2. Let it age for another week before serving, for a rounder sweet-tart flavor.
  3. Serve chilled over ice in small glasses as a digestif or cocktail base.

Notes

For best color and flavor, chop rhubarb into similar-size pieces and shake the jar daily during the 1-week infusion. Refrigerate after bottling; use within 6 months. Freezing is not recommended for liqueur quality. For a lighter option, substitute half the sugar with a sugar substitute intended for simple syrup (still dissolves cleanly) and taste before bottling.