If you like infused liqueurs, you are going to love this Rhubarb and Strawberry Vodka! The first thing that will hit you as you take a sip, is its enticing, sweet aroma. You’ll stop then, as I did, to inhale and lose yourself in that intoxicating bouquet. It’s like a glass of vanilla-flavoured, floral honey; with a punch!
Then the first sip, straight up, or on the rocks, that’s up to you. There’s sweet, there’s a hint of sour from the rhubarb and a very, very pleasant creamy flavour from the vanilla pod we dropped in. Incredible! In fact, in the words of Robert Palmer,
This is the first time I’m making this combination of fruit, vanilla and vodka. And I’m in love! So, so in love!
In the Raspberry Gin post some weeks ago (above), I mentioned the combination of vanilla and fruit, and how that was the first time I’d tried it. The vanilla was certainly there in the raspberry gin, but just about, lingering somewhere in the background.
However, in our Rhubarb and Strawberry Vodka, I was very pleasantly surprised at how well the vanilla stood out, yet blended so effortlessly with the fruit and vodka. I’m sure the fact that vodka isn’t assertive like gin, has got a lot to do with how well this combination worked.
I’ve said it before, and I’ll say it again:
autumn may be my favourite season, but I LOVE summertime for its endless bounty!
So, how do you make Rhubarb and Strawberry Vodka?
It’s so easy, you can do it in your sleep. All we do is:
- Soak some rhubarb, strawberry, lemon slices and vanilla in vodka
- Add sugar
- Leave to proof for 4 weeks
- Strain through a fine sieve mesh, with or without muslin/coffee filter (ps: coffee filters take forever!)
Rhubarb and Strawberry Vodka Ingredients
Good Quality Vodka
Get the best vodka you can afford to make your rhubarb and strawberry vodka. That goes for all your homemade infused liqueurs. Cheap vodka will give you cheap tasting rhubarb and strawberry vodka. That doesn’t mean that you have to pay top dollar, do a little research to see what’s good in your price range.
Like wine you plan to cook with, get something that you will enjoy drinking on its own and doesn’t taste like rubbish. The brand doesn’t matter, just make sure it’s smooth to drink on its own. So if you prefer Smirnoff over Absolut, that’s perfectly fine.
What alcohol percentage? That’s up to you. 37.5% is probably the easiest and most affordable to buy. Or 40%.
Be sure to look for healthy stalks, the redder they are, the pinker your gin. however, your rhubarb will lose its colour over time, becoming slightly paler.
Make sure they are as fresh as they can be. You can also use frozen strawberries to infuse. One thing to note here, is that after a couple of weeks, the strawberries would have all but lost their colour. And as you open the lid (if you do) to stir the drink, it will all be fairly sticky. Don’t let that put you off. It’s not gone off, not with all that alcohol!
By the way, I just shake the bottle, to mix up the contents, instead of stirring it with a spoon. Most of the time. Because I’m lazy like that.
To me, white sugar is the best for infused liqueurs, unless you are going for toffee and caramel flavours, which are great in spiced liqueurs. I love my drinks on the sweet side, and use 300-400g (10-14 oz) of sugar in most infusions.
If you aren’t keen on sweet, in this rhubarb and strawberry vodka, start with 200g (7 oz/1 cup) of sugar. Then taste as you go along, you can add more sugar right up to the end. Just stir to dissolve, and strain when the time comes.
How long can you infuse vodka?
I think it’s more a question of how long should you infuse vodka. I’m always amused when I see recipes saying the drink is ready after a few days! That’s just not enough time for the spirit to be infused properly. Unless you are roasting your fruit first, which will already be bursting with delicious juices, and needs a much shorter time.
Like our rhubarb gin below, where I give your 2 methods, one with roasted rhubarb, that’s ready to drink after 5 days:
How do you drink Rhubarb and Strawberry Vodka?
Any which way you like! Just be sure to take a slow, deep sniff of it, twirling it in the glass, before your first sip. It’ll enhance the experience.
- My favourite way is with just a few ice cubes to loosen the drink and release all the essential oils and aroma.
- You could also drink it neat.
- And naturally, make up cocktails with it.
Rhubarb and Strawberry Vodka Cocktails
There are so many different cocktails you can make up with this rhubarb and strawberry vodka. As it is already a little sweet, you can probably skip the simple syrup, if you aren’t keen on sweet. Look out for cocktails I’ll create with this drink, but let me leave you with:
Rhubarb and Strawberry Martini
- 50ml (2 fluid oz) rhubarb and strawberry vodka
- 25ml (1 fluid oz) Cointreau or Triple Sec
- 25ml (1 fluid oz) lemonade
- 4 strawberries, crushed
- squeeze of lemon juice
⇒ Mix it all up, serves 1.
Sterilising Jars and Bottles for our Rhubarb and Strawberry Vodka
- Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
- Wash the jars, bottles and lids in hot soapy water.
- Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
- Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot.
More Drinks Page on LinsFood
Are you a fan of infused drinks? Or maybe you don’t do alcohol. I’d love to know, either way, and what your favourite drink is.
♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Rhubarb and Strawberry Vodka (more delicious than Rhubarb Gin!)
- 1 litre good quality vodka
- 400 g rhubarb stalks
- 400 g strawberries
- 300 g white sugar
- 1 vanilla pod split in 2
- 2 lemon slices
You will need
- a large sterilised jar that will take about at least 1.5 (6 cups) litres of liquid
- 2-4 sterilised bottles that will hold a total of 1 litre 4 cups of liquid
- a fine mesh sieve
- a muslin cloth
- a funnel for straining
- Chop up the rhubarb stalks into 5cm (2′) pieces, and slice the strawberries in half.
- Place everything into a large, sterilised jar, and give it a good stir.
- Cover and place in a dark place for 4 weeks. I place mine in a kitchen cupboard. Stir for the first 2 days, then every other day, or as often as you remember to!
- To drink, strain through a sieve or, if you like a crystal clear peachy pink vodka, strain though a double layer of muslin or cheese cloth into a sterilised bottle. The vodka will be fine for up to a year, but trust me, it'll get drunk way before then! (Image is of raspberry gin being strained – same principle).
1 shot = 1 serving = 25 ml = 1 fluid oz