in Drink Recipes

Rhubarb-vanilla liqueur

updated

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Ingredients for 1 servings:

  • 1 kg rock candy
  • 6 stalk(s) rhubarb (thick stalks)
  • 2 vanilla pods, sliced
  • 2 packets of vanilla sugar
  • 3 bottles of schnapps (korn, e.g. Berentzen or Rosche)

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Total time approx. 14 days 20 minutes

Clean the rhubarb and cut it into approximately 3 cm pieces. Place the pieces in a large, sealable container (I used a 5-liter bucket with a lid) along with the rock candy, split vanilla pods, and vanilla sugar. Pour the schnapps (corn schnapps) over the contents and let it steep for 2 weeks. Strain the liqueur through a cheesecloth and pour into dark bottles. Tip: It tastes best when well chilled. I don’t know how long it will keep, as it always goes down quickly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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