DIY Rhubarb Bitters
"It's rhubarb season, so those gorgeous magenta stalks are popping up at farmers markets and grocery stores around the country. Rhubarb bitters pair well with every spirit and complement sweet, sour, and bitter flavors alike. Note: Rhubarb leaves are poisonous and should not be used for any recipes. Only use the pinkish-red stalks. If you cannot find high-proof vodka, substitute 80-proof vodka. You can use 151-proof neutral spirits, if available to you. Cinchona bark and angelica root are often available at herb shops or Latin markets. You can also buy them online. Cinchona bark can also be used to make other bitters or homemade tonic. You can substitute all one bittering herb, if you only have one available to you...."
INGREDIENTS
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2 cups chopped rhubarb (red/pink stalks only, about 1 pound)
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1 tablespoon zest from 1 lime
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1 tablespoon zest from 1 lemon
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1 1/4 cups 100-proof vodka
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1/4 teaspoon whole coriander seeds
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3 juniper berries
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1 teaspoon fennel seed
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1/2 teaspoon dried lavender
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1 teaspoon dried chamomile
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1/2 teaspoon cut cinchona bark (not powdered, see note above)
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1 teaspoon cut angelica root (see note above)
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1/2 cup light rum
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1/2 cup water
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