So. About the summery rhubarb cocktail infusion I started. Yeah. It didn’t really turn out so well…as long as we’re being honest here.
Above is a pint of moonshine infused with slices of rhubarb.
Here’s what I realized about rhubarb and moonshine: Uncut moonshine has a very distinct alcohol flavor, akin to Everclear. It’s not a particularly nice flavor (at least among us who aren’t backwoodsy alcoholics) and definitely not enjoyable for sipping.
Infusing moonshine with an instringent vegetable like rhubarb only exacerbates the harsh flavor of the booze.
In the end, I’m of the mind that rhubarb is not, in fact, the ideal flavor enhancer for ‘shine. For vodka, that’s another story. Vodka and rhubarb sound ideal together. In fact, my friend Thom sent me a tasty rhubarb-infused vodka recipe I’m dying to try.
So now I have a pint of rhubarb infused ‘shine that is calling out for a recipe. Any suggestions for a killer cocktail? ’Shine is too precious to waste!