Rhubarb Liqueur Recipe (2024)

FAQs

What liquor is made from rhubarb? ›

Giffard Rhubarb liqueur brings the stewed taste of rhubarb to your preparations.

Inspired by the love of the unique flavour of rhubarb, Rhucello is a liqueur made with Yorkshire rhubarb. The Rhubarb Triangle is a 9-square-mile triangle in West Yorkshire, England between Wakefield, Morley and Rothwell famous for producing early forced rhubarb. Rhubarb thrives in the wet cold winters in Yorkshire.

Here's how to do it: Cut the rhubarb stalks into 1 cm pieces, press them into a glass jar, and cover with a brine of 2-3% salt concentration (20-30g of salt per liter of water). Put on the lid and leave at room temperature for 4 days, burping if necessary, and then refrigerate.

Generally, you will add 1 jigger of liqueur to 8 ounces (230 g) of a mixer. Depending on the brand you buy, it may be a little sweeter or a little spicier, per that manufacturer's recipe.

Ha'Penny Rhubarb Gin is a small batch pot-distilled gin made with an assortment of botanicals and then proofed down to bottling strneght using fresh pressed rhubarb juice.

The ancient Chinese used it as a medicinal herb over 5,000 years ago. Native to southern Siberia, it got its name from the Russians who grew it along the Rha river (now the Volga). For centuries it was traded alongside tea as a cure for stomach aches and fevers.

As a result, it may contain small amounts of rhubarb sediment, and the colour may change over time, but it will not affect the gin's flavour. To maintain the pink hue, it is best to store the gin in a cool, dry place out of direct sunlight.

Because of rhubarb's low sugar content, we add sugar during fermentation to bring it up to 12.5% alcohol. If we just fermented the rhubarb without the sugar, we would not even achieve 1% alcohol! More sugar is added after fermentation to balance the tart flavor.

Two of the main causes of cloudiness are suspended yeast and pectin haze. Suspended yeast just takes time, but if you have pectin haze you'll need to use some pectic enzyme to clear it. Also, super-kleer KC is REALLY effective at clearing a stubborn wine.

What is the ratio of liqueur? ›

To make a liqueur, the ratio is generally as follows: 20% alcohol of your choice, 10-15% sugar, and 70% - 75% water.

From rhubarb crisp to pie, jam and sauce, ice cream to muffins, these popular recipes are a delicious way to embrace this Spring ingredient. There's even a few rhubarb co*cktails included too!

Hoodoo Chicory Liqueur is named after the Afro-Caribbean mysticism, whose elements and traditions are deeply embedded in Southern culture, especially blues music. Our Hoodoo offers complex roasted flavors of blackened walnut, charred chicory, and fine espresso with a round, crisp, sweet medium-to-full body.

Malt-based alcohol is an alcoholic beverage made from fermented grains such as barley, wheat, or rye. These grains serve as the base for producing malt liquor, which is known for its higher alcohol content compared to other beers. Additionally, malt liquors often possess a sweeter taste profile.

Our Yorkshire rhubarb gin boasts a delightful 42% ABV, blending our traditional coastal ingredients with Yorkshire's finest rhubarb. This vivid, pink elixir contains no artificial additives or colourings, preserving the pure essence of rhubarb.