If you want to catch spring in a glass, this is how. Rhubarb, vodka, honey, sparkling water. Sweet, tart, sparkling and, of course, vodka. Just perfect. I bought the rhubarb this morning at my local greenmarket, and the farmer lamented that there’s likely only a week left of rhubarb season. Truth be told, it was difficult to find rhubarb among the farm stands—far less than was there last week.
So I grabbed 2 lbs and remembered I had a good amount of vodka in the fridge that I’d initially bought for my Pasta Alla Vodka.
The process of cooking down rhubarb, which you do for about an hour in this recipe, is quite satisfying, actually. It smells marvelous: a bit sweet, a bit sour. Cooked fruit always smells delicious, though.
Straining the rhubarb after it’s done is easy, as well. It takes very little effort to get a magical pink liquid in its stead. The liquid is still warm, so the honey dissolves pretty easily, too. I recommend mixing first 1/3 cup of honey and tasting for sweetness. If you’d like more after also adding 1/3 cup vodka, then add another 1/3 cup. Also taste for vodka, since another 1/3 cup doesn’t hurt anyone.
A few splashes of sparkling water, and you’re done! If you’d like to enjoy it colder, then place it in the fridge for 30 minutes. Serve either on the rocks or neat.
If you want to catch spring in a glass, this is how. Rhubarb, vodka, honey, sparkling water. Sweet, tart, sparkling and, of course, vodka. Just perfect.
10 minutes
60 minutes
70 minutes
Step 1
Add rhubarb pieces and 4 cups water to a large skillet over low heat. Cook down the rhubarb for 60 minutes, or until totally soft. Remove from the heat.
Step 2
Carefully strain the rhubarb over a bowl to catch all the liquid. Add the liquid to a vessel in which you’d like to mix the drink. Discard the rhubarb.
Step 3
To the rhubarb liquid add 1/3 cup honey and 1/3 cup vodka, and mix well to dissolve the honey. Taste and add more vodka or honey to your liking. Once done, add a few splashes sparkling water. If you’d like to enjoy it colder, then place it in the fridge for 30 minutes. Serve either on the rocks or neat.
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