Comments on: Make Rhubarb-Infused Vodka http://summitsips.com/2010/06/make-rhubarb-infused-vodka Explorations in Mixology Fri, 04 May 2012 13:40:07 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: ann http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-8079 ann Sat, 11 Jun 2011 18:24:04 +0000 http://summitsips.com/?p=135#comment-8079 Oh, yeah, it was delicious!! Oh, yeah, it was delicious!!

]]> By: Randy http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-8078 Randy Sat, 11 Jun 2011 17:43:19 +0000 http://summitsips.com/?p=135#comment-8078 With decent rhubarb I bet you had plenty of flavor after just a couple of days! With decent rhubarb I bet you had plenty of flavor after just a couple of days!

]]> By: ann http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-8073 ann Sat, 11 Jun 2011 15:14:47 +0000 http://summitsips.com/?p=135#comment-8073 I was too excited to wait four days for my rhubarb vodka. Last night (after two days), I dipped in and ladled out two ounces to make a cherry rhubarb sour. Fantastic! Especially amazing, was the smell that continued to come off the cherry-bark vanilla bitters floating on top the egg-white froth. Can't wait to try the Strawberry Barb tomorrow with my full infusion! Thanks, Randy! I was too excited to wait four days for my rhubarb vodka. Last night (after two days), I dipped in and ladled out two ounces to make a cherry rhubarb sour. Fantastic! Especially amazing, was the smell that continued to come off the cherry-bark vanilla bitters floating on top the egg-white froth. Can’t wait to try the Strawberry Barb tomorrow with my full infusion! Thanks, Randy!

]]> By: Randy http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-8019 Randy Sun, 05 Jun 2011 23:33:16 +0000 http://summitsips.com/?p=135#comment-8019 Pam, It's a good question. I typically strain mine after a few days since the rhubarb loses its color and starts to look like old (rotting) celery. That's not nearly as appetizing as a gorgeous pink bottle. Besides, straining it out means you can get a beautifully clear result without having to deal with any small specks of stuff floating in your drink. Now, if you aren't so worried about aesthetics it might not really matter. One thing you can't avoid with infusions (and a reason why some products undergo distillation) is that in addition to extracting the good flavors, you also get some of the bitterness. It's possible that with extended infusion time the bitter will take on more of the flavor than you like. I just don't know. From my perspective, it's not really getting BETTER by leaving the chunks in there, but it might not hurt anything at all. Maybe you could try it that way and post another comment later with your results. I am sure others would like to know too! Pam,
It’s a good question. I typically strain mine after a few days since the rhubarb loses its color and starts to look like old (rotting) celery. That’s not nearly as appetizing as a gorgeous pink bottle. Besides, straining it out means you can get a beautifully clear result without having to deal with any small specks of stuff floating in your drink. Now, if you aren’t so worried about aesthetics it might not really matter. One thing you can’t avoid with infusions (and a reason why some products undergo distillation) is that in addition to extracting the good flavors, you also get some of the bitterness. It’s possible that with extended infusion time the bitter will take on more of the flavor than you like. I just don’t know. From my perspective, it’s not really getting BETTER by leaving the chunks in there, but it might not hurt anything at all. Maybe you could try it that way and post another comment later with your results. I am sure others would like to know too!

]]> By: Pam http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-8018 Pam Sun, 05 Jun 2011 21:57:20 +0000 http://summitsips.com/?p=135#comment-8018 I am about to try making rhubarb infused vodka. Is a week too long to leave the rhubarb in the vodka? I had a great rhubarb infused vodka martini at a NYC restaurant and it contains the actual pieces of rhubarb. Is there any reason the rhubarb can't be left in there permanently? I am about to try making rhubarb infused vodka. Is a week too long to leave the rhubarb in the vodka? I had a great rhubarb infused vodka martini at a NYC restaurant and it contains the actual pieces of rhubarb. Is there any reason the rhubarb can’t be left in there permanently?

]]> By: Randy http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-766 Randy Sun, 27 Jun 2010 15:22:08 +0000 http://summitsips.com/?p=135#comment-766 I've heard a few reports of here and elsewhere of readers having mixed results from their rhubarb infusion. As always, it's appropriate to taste it as you go. Your results may vary, depending on the quality of your rhubarb. Also worth mentioning is that you aren't making a liqueur. In other words, a flavored vodka is going to carry a hint, but it's not going to run away with rhubarb taste. Finally, when you drink it, the addition of lime and a touch of simple syrup really brings out the flavor! I’ve heard a few reports of here and elsewhere of readers having mixed results from their rhubarb infusion. As always, it’s appropriate to taste it as you go. Your results may vary, depending on the quality of your rhubarb. Also worth mentioning is that you aren’t making a liqueur. In other words, a flavored vodka is going to carry a hint, but it’s not going to run away with rhubarb taste. Finally, when you drink it, the addition of lime and a touch of simple syrup really brings out the flavor!

]]> By: Randy http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-752 Randy Wed, 23 Jun 2010 13:51:04 +0000 http://summitsips.com/?p=135#comment-752 Luke, you are talking about using the pieces of fruit as they come out of the vodka, yes? I hadn't thought of that. It's a great suggestion and sure beats dropping them into the compost pile. Now, would you serve that next to a shot of the infused vodka? Luke, you are talking about using the pieces of fruit as they come out of the vodka, yes? I hadn’t thought of that. It’s a great suggestion and sure beats dropping them into the compost pile. Now, would you serve that next to a shot of the infused vodka?

]]> By: Luke Kane http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-751 Luke Kane Wed, 23 Jun 2010 13:16:23 +0000 http://summitsips.com/?p=135#comment-751 The best part about infusing rhubarb IMO is using the fruit as dessert topping. Vodka infused rhubarb over plain vanilla ice cream is wonderful. The best part about infusing rhubarb IMO is using the fruit as dessert topping. Vodka infused rhubarb over plain vanilla ice cream is wonderful.

]]> By: Randy http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-706 Randy Tue, 15 Jun 2010 04:04:10 +0000 http://summitsips.com/?p=135#comment-706 Wow. Sorry to hear that. I wonder, as you do, if perhaps your rhubarb was just past its prime. I have always been surprised by the speed and intensity of the infusion I get from rhubarb, but in St. Paul the rhubarb season has been over for several weeks. I wanted to post this sooner but I was out of town and ended up finding some that was almost too far gone when I got back. I was lucky to get what I could out of it. I think your raspberry idea is a good way to salvage the booze, but when it comes right down to it, there is plenty you can do with pink vodka! You might also try tasting it with a bit of simple syrup. A little sugar is going to bring out more of the flavor and you might be perfectly happy with it in a cocktail. Wow. Sorry to hear that. I wonder, as you do, if perhaps your rhubarb was just past its prime. I have always been surprised by the speed and intensity of the infusion I get from rhubarb, but in St. Paul the rhubarb season has been over for several weeks. I wanted to post this sooner but I was out of town and ended up finding some that was almost too far gone when I got back. I was lucky to get what I could out of it.

I think your raspberry idea is a good way to salvage the booze, but when it comes right down to it, there is plenty you can do with pink vodka! You might also try tasting it with a bit of simple syrup. A little sugar is going to bring out more of the flavor and you might be perfectly happy with it in a cocktail.

]]> By: Sam http://summitsips.com/2010/06/make-rhubarb-infused-vodka/comment-page-1#comment-705 Sam Tue, 15 Jun 2010 03:44:15 +0000 http://summitsips.com/?p=135#comment-705 I gave your infusion a try, but after a few days, despite the very pretty color, the flavor was still pretty mellow and the chunks of rhubarb had been more or less drained of their essence. I think this may have been due to the fact that my rhubarb wasn't as ripe as it should have been. So I drained out the pieces and cut my losses. Given how much I enjoy rhubarb and raspberries, I threw a pint of raspberries in to the mix and I'll give em a week or so to macerate. Hopefully that'll lead to something more interesting. I gave your infusion a try, but after a few days, despite the very pretty color, the flavor was still pretty mellow and the chunks of rhubarb had been more or less drained of their essence. I think this may have been due to the fact that my rhubarb wasn’t as ripe as it should have been. So I drained out the pieces and cut my losses. Given how much I enjoy rhubarb and raspberries, I threw a pint of raspberries in to the mix and I’ll give em a week or so to macerate. Hopefully that’ll lead to something more interesting.

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