1 part Rhubarb Infused Vodka
1 part water
1 part sugar*
Start by making simple syrup: combine equal parts water and sugar in a sauce pan and heat until boiling (all the sugar will be dissolved). Set the syrup aside to cool completely.
When the syrup has completely cooled, add the syrup to the rhubarb vodka and mix well. Serve at room temperature or chilled, according to taste. Store rhubarb liqueur in an air tight jar or bottle; the flavor will continue to develop over the first month.
*You can reduce the amount of sugar used, according to taste.
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