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(Chicago Trib)   Rhubarb liquor. Because I want to get drunk, but I also want pie   (chicagotribune.com) divider line 68
    More: Cool, rhubarb  
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3890 clicks; posted to Main » on 28 Jul 2012 at 1:31 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-07-28 12:24:21 PM  
One of the wine makers in Iowa has been making a strawberry rhubarb wine for years now

Link
 
2012-07-28 12:51:40 PM  
Rhubarb liquor....I guess I could mix it with this...

i149.photobucket.com
 
2012-07-28 12:58:09 PM  
Rhubarb is not a root vegetable.

It's more like celery.
 
2012-07-28 01:24:22 PM  
For years, my grandmother would make the family rhubarb pie, with fresh rhubarb from her garden. It was both sickly sweet and sour at the same time. Normally, she was a fantastic cook, but I learned to loathe those f'ing pies.

In short, please keep your rhubarb liquor to yourselves, thank you.
 
2012-07-28 01:34:24 PM  
Suddenly the huge rhubarb patch my grandmother had (RIP) that could supply years worth of the pie filling to the entire county makes a lot more sense.
 
2012-07-28 01:35:53 PM  
Rhubarb pie can be wonderful. Especially when the crust is filled with 4 lbs. of it and none of that strawberry crap. Strawberries are terrible when baked.
 
2012-07-28 01:37:50 PM  
I am not sure it is possible to make Rhubarb taste good. Fermenting it seems to be the best shot though.
 
2012-07-28 01:38:06 PM  
Hail demolished my rhubarb plants for this year, but hoping to get some next year. This sounds fun.
 
2012-07-28 01:38:48 PM  
It's one of the triumphs of human ingenuity that we've managed to make alcohol out of ANYTHING that contains starch and/or sugar.

That said, if you're resorting to rhubarb brandy, you'd have to be pretty damn desperate. Or Swedish.
 
2012-07-28 01:39:29 PM  
Not the first. I've seen rhubarb vodak from Alaska for a year now. They have a bunch of other flavors as well, including smoked salmon.

www.liquidlog.com
 
2012-07-28 01:39:44 PM  
Never drink another man's rhubarb.
 
2012-07-28 01:41:03 PM  
Rhubarb is super easy to grow too.

"Never drink another man's rhubarb. "

lol
 
2012-07-28 01:44:08 PM  
the ONLY good use of rhubarb is making wine or booze.

/pigs are smart enough to not eat rhubarb
 
2012-07-28 01:45:51 PM  
Look... I ALWAYS want pie. Drunk, sober, whenever.
 
2012-07-28 01:49:17 PM  
Soon, Pinnacle Vodka will have this covered.

Soon.
 
2012-07-28 01:49:53 PM  
One 18.25 ounce package chocolate cake mix.
One can prepared coconut pecan frosting.
Three slash four cup vegetable oil.
Four large eggs. One cup semi-sweet chocolate chips.
Three slash four cups butter or margarine.
One and two third cups granulated sugar.
Two cups all purpose flour.
Don't forget garnishes such as:
Fish shaped crackers.
Fish shaped candies.
Fish shaped solid waste.
Fish shaped dirt.
Fish shaped ethyl benzene.
Pull and peel licorice.
Fish shaped volatile organic compounds and sediment shaped sediment.
Candy coated peanut butter pieces. Shaped like fish.
One cup lemon juice.
Alpha resins.
Unsaturated polyester resin.
Fiberglass surface resins.
And volatile malted milk impoundments.
Nine large egg yolks.
Twelve medium geosynthetic membranes.
One cup granulated sugar.
An entry called 'how to kill someone with your bare hands.'
Two cups rhubarb, sliced.
Two slash three cup granulated rhubarb.
One tablespoon all-purpose rhubarb.
One teaspoon grated orange rhubarb.
Three tablespoons rhubarb, on fire.
One large rhubarb.
One cross borehole electro-magnetic imaging rhubarb.
Two tablespoons rhubarb juice.

Adjustable aluminum head positioner.
Slaughter electric needle injector.
Cordless electric needle injector.
Injector needle driver.
Injector needle gun.
Cranial caps.
And it contains proven preservatives, deep penetration agents, and gas and odor control chemicals. That will deodorize and preserve putrid tissue.
 
2012-07-28 01:50:00 PM  
I love rhubarb pie and rhubarb crisp, I also love beer and booze. To me....there's no mixing the two.
 
2012-07-28 01:55:21 PM  
Rhubarb is one of those things that people ate when they were poor and hungry. See also dandelions.

/exception is fern fiddle heads. Good 'eatin.
 
2012-07-28 01:55:49 PM  

Mouser: It's one of the triumphs of human yeast ingenuity that we've they managed to make alcohol out of ANYTHING that contains starch and/or sugar.


Man's triumph, on the other hand, occurred the first time someone thought, "Huh, I'm thirsty. Might as well drink this old puddle of water under my sack of grains." ; )
 
2012-07-28 02:00:07 PM  
Would love to try the guy's Root and Snap liquors:

"Others in the portfolio include Root, based on an 18th-century root tea recipe; and Snap, which combines ginger root with blackstrap molasses. Unlike its mildly bitter counterparts, Rhubarb Tea is subtly savory with a sweet finish, and is smooth enough at 80 proof to drink on its own."

Not so sure about a sticky sweet liquor, that'll fark you up in my experience.

What I REALLY want to find is some licorice or anise liqueur:

www.drinkswap.com

But no one carries any around here, dammit.
 
2012-07-28 02:00:35 PM  
the651.com
Rhubarb?
 
2012-07-28 02:05:03 PM  
If you like pie and booze, give this a try:


25 ml (7/8 fl oz) vodka
25 ml (7/8 fl oz) amaretto
100 ml (3 1/3 fl oz) apple juice
Ice cubes


Tastes like an Apple Pie somehow. very refreshing, too.
 
2012-07-28 02:06:55 PM  

foxyshadis: What I REALLY want to find is some licorice or anise liqueur:


Errr, Sambuca? Pernod? Absinthe? Ouzo?
 
2012-07-28 02:11:49 PM  

Aikidogamer: I am not sure it is possible to make Rhubarb taste good. Fermenting it seems to be the best shot though.


If you drink enough of it will you really care about the taste?
 
2012-07-28 02:12:01 PM  

foxyshadis: Would love to try the guy's Root and Snap liquors:

"Others in the portfolio include Root, based on an 18th-century root tea recipe; and Snap, which combines ginger root with blackstrap molasses. Unlike its mildly bitter counterparts, Rhubarb Tea is subtly savory with a sweet finish, and is smooth enough at 80 proof to drink on its own."

Not so sure about a sticky sweet liquor, that'll fark you up in my experience.

What I REALLY want to find is some licorice or anise liqueur:

[www.drinkswap.com image 115x409]

But no one carries any around here, dammit.


I've got some Root in my cupboard. Goes well with a little birch beer, ginger beer, and root beer (obviously).

They only sell in PA, I think, since it's based in Philly. You might be able to order it online, depending on whether your state allows that.
 
2012-07-28 02:14:14 PM  

jonmurr: See also dandelions.


Not really. Dandelion greens were a regular part of salads back in the day. The reason they're even in North America is because the colonists brought them over to eat.
 
2012-07-28 02:16:16 PM  
www.incrediblethings.com


Cake is always better than pie!
 
2012-07-28 02:16:41 PM  
t2.gstatic.com

/hot, like Rhubarb
 
2012-07-28 02:18:21 PM  

farkingismybusiness: [the651.com image 306x306]
Rhubarb?


Maybe things aren't as bad as you thought.
 
2012-07-28 02:20:08 PM  
There are a lot of new liquors coming out, some might be interesting, others, duds. If I had the opportunity to try this I wouldn't say no, but nor would I go out of my way to find a bottle.

The story on the side about pisco, however, got my attention. Mmmmm, pisco sours...
 
2012-07-28 02:22:47 PM  

Buttle not Tuttle: There are a lot of new liquors coming out, some might be interesting, others, duds.


Oooh, this could be fun. Avocado liquor, anyone? Onion liquor? How about turnip liquor?
 
2012-07-28 02:22:58 PM  

Metalupis: One of the wine makers in Iowa has been making a strawberry rhubarb wine for years now

Link


My local Hy-Vee carries that. Delicious.
 
2012-07-28 02:24:34 PM  

sirgrim: Hail demolished my rhubarb plants for this year, but hoping to get some next year. This sounds fun.


I got some of my great-great grandfather's rhubarb. Drought killed it all. Even the stuff that wasn't at my house.
 
2012-07-28 02:35:19 PM  
 
2012-07-28 02:37:18 PM  

theorellior: Buttle not Tuttle: There are a lot of new liquors coming out, some might be interesting, others, duds.

Oooh, this could be fun. Avocado liquor, anyone? Onion liquor? How about turnip liquor?


Onion, maybe for cooking of bloody marys, i dont think avacados have enough starch in them to get any worthwhile distillate from. Turnips would work, but they only have about half as much starch as potatoes.
 
2012-07-28 02:42:00 PM  
Rhubarb pie:

i172.photobucket.com
 
2012-07-28 02:42:56 PM  

basemetal: [www.incrediblethings.com image 665x867]


Cake is always better than pie!


Pinnacle did it first.......along with like 30 other flavors including whipped (whipped cream) gummy (swedish red fish) cotton candy, key lime pie, and a ton of others.
 
2012-07-28 02:51:34 PM  

Hot Rod Zoidberg: foxyshadis: Would love to try the guy's Root and Snap liquors:

"Others in the portfolio include Root, based on an 18th-century root tea recipe; and Snap, which combines ginger root with blackstrap molasses. Unlike its mildly bitter counterparts, Rhubarb Tea is subtly savory with a sweet finish, and is smooth enough at 80 proof to drink on its own."

Not so sure about a sticky sweet liquor, that'll fark you up in my experience.

What I REALLY want to find is some licorice or anise liqueur:

[www.drinkswap.com image 115x409]

But no one carries any around here, dammit.

I've got some Root in my cupboard. Goes well with a little birch beer, ginger beer, and root beer (obviously).

They only sell in PA, I think, since it's based in Philly. You might be able to order it online, depending on whether your state allows that.


They do sell Root and Snap in Maryland. Not sure how far they reach though.
 
2012-07-28 02:57:18 PM  

Jon iz teh kewl: rhubarb isn't pie it's a vegetable.

[cdn0.hark.com image 561x370]



I don't care what it is, I will not eat it. YUK!
 
2012-07-28 03:02:58 PM  

theorellior: Buttle not Tuttle: There are a lot of new liquors coming out, some might be interesting, others, duds.

Oooh, this could be fun. Avocado liquor, anyone? Onion liquor? How about turnip liquor?


A winemaker told me over the weekend about trying lemon wine. No sugar added, every bit in it turned to alcohol... you can just imagine how that went down.

SFSailor: Errr, Sambuca? Pernod? Absinthe? Ouzo?


Like I said, I can't seem to find them around here. Well, maybe absinthe in the right places, but it's particularly Sambuca that I want to try. (Pernod is an absinthe, isn't it?)
 
2012-07-28 03:07:32 PM  
I don't know about rhubarb, but I have some raspberry wine in the carboy, and I'll be doing a big batch of mead today or tomorrow...
 
2012-07-28 03:16:13 PM  
I just finished infusing a batch of peach cobbler vodak, so I'm getting a very drunk kick out of these replies.

/peaches, vanilla beans, cinnamon, nutmeg
//OM NOM NOM
 
2012-07-28 03:28:27 PM  

foxyshadis: Like I said, I can't seem to find them around here. Well, maybe absinthe in the right places, but it's particularly Sambuca that I want to try. (Pernod is an absinthe, isn't it?)


Ah. I was just trying to help, thinking that perhaps you were fixated on the specific version you had in your pic, as I have been known to embark on serious quests to find a *specific* brand of a specific liqueur occasionally. You really can't find Sambuca? Figured that shiat was universal. Jaeger is mostly anise, too, if you're desperate... but maybe you can't even get that.

Pernod makes an absinthe, but also makes a "Pernod" anise liqueur. Not sure how big the difference is (other than the wormwood, in the real absinthe), as I don't care much for anise, frankly. Not my thing, but to each their own!

Good luck in your hunt. (And can I ask where you are that you can't get them? (Err, nothing personal, just so I don't ever wind up moving to a place with an unusually limited liquor supply chain. : ) ))
 
2012-07-28 03:55:04 PM  
My Granddad use to make Rhubarb wine, it was delicious, although I was only 10.
 
2012-07-28 03:55:28 PM  
Just yesterday, I made a batch of Strawberry/Rhubarb Lemonade. mmmmm...
 
2012-07-28 03:57:55 PM  

jonmurr: Rhubarb is one of those things that people ate when they were poor and hungry from the garden. See also dandelions.

/exception is fern fiddle heads. Good 'eatin.


FTFY
 
2012-07-28 03:59:14 PM  

SFSailor: foxyshadis: Like I said, I can't seem to find them around here. Well, maybe absinthe in the right places, but it's particularly Sambuca that I want to try. (Pernod is an absinthe, isn't it?)

Ah. I was just trying to help, thinking that perhaps you were fixated on the specific version you had in your pic, as I have been known to embark on serious quests to find a *specific* brand of a specific liqueur occasionally. You really can't find Sambuca? Figured that shiat was universal. Jaeger is mostly anise, too, if you're desperate... but maybe you can't even get that.

Pernod makes an absinthe, but also makes a "Pernod" anise liqueur. Not sure how big the difference is (other than the wormwood, in the real absinthe), as I don't care much for anise, frankly. Not my thing, but to each their own!

Good luck in your hunt. (And can I ask where you are that you can't get them? (Err, nothing personal, just so I don't ever wind up moving to a place with an unusually limited liquor supply chain. : ) ))


It's quite possible that I haven't been looking in the right places here in Fresno. The grocery stores have been absolutely overrun by boutique vodkas in the past couple of years, though, and it's pushed all but the most mainstream of other liquors out; I can't even find basic mixers like bitters at my closest grocery stores, it's all skinny girl shiat now.

We have a BevMo way up north, I probably need to sign up with them and check out the selection, that's where all the bars get their stuff. I know you had to work in a restaurant to purchase for a long time, I don't know if that's still the case.
 
2012-07-28 04:00:33 PM  

foxyshadis: SFSailor: Errr, Sambuca? Pernod? Absinthe? Ouzo?

Like I said, I can't seem to find them around here. Well, maybe absinthe in the right places, but it's particularly Sambuca that I want to try. (Pernod is an absinthe, isn't it?)


Where the hell do you live, rural alaska? Just about every liquor store I've been into (including every state owned one) is stocking absinthe these days, and Pernod is common enough too. Though the Pernod you see here is usually the neutered stuff, not actual absinthe. I'm sure it tastes great too.
 
2012-07-28 04:04:21 PM  

foxyshadis: The grocery stores


There's your problem. When grocery stores sell liquor, they only tend to stock the high volume stuff. I would never go to one looking for something much more obscure than the top 3-4 brands in each category.

Hit up a specialty liquor store. They'll have a real selection of stuff to choose from. Doesn't have to be a BevMo or some other giant chain, either.

Looks like you have options.
 
2012-07-28 04:11:47 PM  
Pie? Drunk? The?

/No the. My bad.
 
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