Diy Rhubarb Bitters Recipe Recipe

Name: Diy Rhubarb Bitters Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped rhubarb (red/pink stalks only, about 1 pound); 1 tablespoon zest from 1 lime; 1 tablespoon zest from 1 lemon; 1 1/4 cups 100-proof vodka; 1/4 teaspoon whole coriander seeds; 3 juniper berries; 1 teaspoon fennel seed; 1/2 teaspoon dried lavender; 1 teaspoon dried chamomile; 1/2 teaspoon cut cinchona bark (not powdered, see note); 1 teaspoon cut angelica root (see note); 1/2 cup light rum; 1/2 cup water

Servings: persons

2 cups chopped rhubarb (red/pink stalks only, about 1 pound)
1 tablespoon zest from 1 lime
1 tablespoon zest from 1 lemon
1 1/4 cups 100-proof vodka
1/4 teaspoon whole coriander seeds
3 juniper berries
1 teaspoon fennel seed
1/2 teaspoon dried lavender
1 teaspoon dried chamomile
1/2 teaspoon cut cinchona bark (not powdered, see note)
1 teaspoon cut angelica root (see note)
1/2 cup light rum
1/2 cup water

1
Add rhubarb, lime zest, and lemon zest to a quart-sized jar. Add the vodka, seal, shake, and let sit for four days.
2
After four days, add coriander, juniper, fennel, lavender, chamomile, cinchona, angelica, and rum in second quart-sized jar. Seal, shake, and set both aside for 10 more days.
3
After 10 days, strain the solids out of each jar, reserving the solids and liquids separately. Combine the strained solids with the water in a small saucepan and set aside. Combine the strained liquids in a single jar and set aside. Heat the solids and the water over medium heat until simmering, 5 to 7 minutes. Remove from heat and let cool. Transfer to jar with liquids. Seal, shake, and set aside for another two days.
4
Strain through sieve, pushing down to extract as much liquid as you can. Then bottle by filtering through a coffee filter or cheesecloth. Store at room temperature for up to a year.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups chopped rhubarb (red/pink stalks only, about 1 pound), 1 tablespoon zest from 1 lime, 1 tablespoon zest from 1 lemon, 1 1/4 cups 100-proof vodka, and more.

Yes, Diy Rhubarb Bitters Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Diy Rhubarb Bitters Recipe

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