This is an archived post, moved over from my old Blogger account- hence the lack of photos! If you’d like to see it in it’s full glory, you can still access it at www.GoodEggFoodie.blogspot.com.
My husband hates rhubarb, which means that no matter how many rhubarb-tini’s I drink or crumble I eat, I still have some going strong in the garden.
In addition, my dad recently gave me a bag of damsons, so my cocktail loving brain came to one conclusion- infusions.
This year’s favourite cocktail in my kitchen has been a rhubarb-tini so I decided that I could skip the step where I make a syrup if I make an infused vodka.You can find the recipe here– it is actually a rhubarb cosmo but I think rhubarb-tini sounds so much better. I Googled around and found the same recipe on both Nigella.com and the BBC Food website. It’s going a lovely shade of pink in my utility room and will be ready just in time for Christmas cocktail time.
I also discovered this year that I like gin (I know, what was I thinking for the past 33 years?) so the Damsons have gone into a pot with a litre of Gordons- again it will be ready for the festive season.
I’ve never made my own infusions before, so I can’t wait for the results. On top of that, my great friend Sally gave me a book on home brews for beers, wines and spirits. So if these are a success I will be delving in and making some drinks from scratch. Not sure I will be trying the garlic vodka though – I can’t think of a single reason anyone would want to drink that!
2 large sticks rhubarb
Zest ½ lemon
1 stick cinnamon
Mash up the rhubarb in a sterilised jar and macerate in the sugar for a couple of days. Add all of the other ingredients , seal the jar, and turn when ever you walk past it. Strain after about 3 months and use in your favourite cocktails. I will also be using the steeped fruit in a boozy crumble.
1 bottle gin (75cl or 1l)
I am also adding orange zest and cinnamon – will let you know how it turns out.
Two options with the damsons- either prick each one all over or freeze them and the skins will spit and save you the bother.
As with the vodka, macerate the damsons in a sterilised jar/bottle for a few days – the sugar will go super pink. Add the gin (and orange/cinnamon if using) put next to the washing machine and shake it everytime you put the washing on.
Again, I am already planning on using the damsons in place of cocktail cherries maybe or in a pie!
Roll on Christmas when I can try my creations.