Rhubarb vodka. The simple homemade hooch--made from rhubarb, vodka, and sugar--makes a pretty spring tonic and guaranteed it's what mom really wants for Mother's Day.
Place the rhubarb in a 1 1/2-quart jar. Add the sugar and shake everything together. Place the lid on the jar but do not seal it tightly. Let the sugar and rhubarb sit overnight at room temperature to draw the juice from the stalks, shaking or stirring the mixture occasionally to dissolve the sugar.
The next morning, pour the vodka into the jar, shake, and seal. Let sit at room temperature for 4 weeks, shaking the jar every so often. [Editor's Note: Yep. You heard us. Four weeks. Patience. It's a virtue.]
To sip your rhubarb liqueur, pour the liqueur out into glasses or strain everything through a cheesecloth-lined nylon strainer into a bottle. The rhubarb vodka will keep for a year, though the pretty pale hue will fade with time.
Infused Vodka Variation
Make the same as for the rhubarb liqueur, filling the jar with ripe peaches (or apricots), preferably organic, that you’ve pitted and sliced.
Peel the zest from 1 lemon, preferably organic, cutting away any bitter white pith. Add the zest to 4 cups vodka in a large jar. Let sit for 2 to 4 days, depending on how strong you want the flavor to be. Strain the vodka into a bottle.
Make the same as for the lemon, but use sprigs of dill instead of lemon zest into the vodka.
Cinnamon and Cardamom Vodka
Put 1 cinnamon stick and 2 cardamom pods in the vodka (you can just add these straight to the bottle), and leave them there indefinitely. No need to strain the vodka before imbibing. Good for winter imbibing.