bittergirl

So what you need to do is:

-get some rhubarb, obviously (something like 5-6 stalks should be nice)
-chop-chop them to pieces
-put 3/4 of the rhubarb in a big glass jar with a tight-sitting lid
-saut the remaining rhubarb with a splash of water and some sugar, until somewhat soft, what you want is to get as much juice of it as possible
-then add all of this to the jar as well
-top with vodka/rum until the rhubarbs are covered
-dissolve as much sugar in as little water as possible- sweeten with this mixture. Youll have to taste until you get a comfortable result.
-close the lid tightly, shake the jar, leave be for 2 months
-then sieve the liquid, add more dissolved sugar if the liqueur needs more sweetening; bottle and store as long as you can. Usually, I cant, because its too damned delicious. Ive never made rhubarb liqueur before though so I cant swear its going to be good- but it turned out delicious with cherries, blueberries, plums, cranberries and rowan berries and rose petals, so high chances are that itll be nice.


The mint syrup can either be done like you described, or this way- a strong mint infusion is made (I used maybe 1 cup of peppermint leaves to 3 cups of water), after two or so hours its run through a sieve, brought to medium heat and 2 cups of sugar are dissolved into it. I never get my syrups very thick, but I guess it doesnt really matter...