Diy Rhubarb Bitters Recipe

• 2 cups chopped rhubarb (red/pink stalks only, about 1 pound)
• 1 tablespoon zest from 1 lime
• 1 tablespoon zest from 1 lemon
• 1 1/4 cups 100-proof vodka
• 1/4 teaspoon whole coriander seeds
• 3 juniper berries
• 1 teaspoon fennel seed
• 1/2 teaspoon dried lavender
• 1 teaspoon dried chamomile
• 1/2 teaspoon cut cinchona bark (not powdered, see note)
• 1 teaspoon cut angelica root (see note)
• 1/2 cup light rum
• 1/2 cup water

1. Add rhubarb, lime zest, and lemon zest to a quart-sized jar. Add the vodka, seal, shake, and let sit for four days.
2. After four days, add coriander, juniper, fennel, lavender, chamomile, cinchona, angelica, and rum in second quart-sized jar. Seal, shake, and set both aside for 10 more days.
3. After 10 days, strain the solids out of each jar, reserving the solids and liquids separately. Combine the strained solids with the water in a small saucepan and set aside. Combine the strained liquids in a single jar and set aside. Heat the solids and the water over medium heat until simmering, 5 to 7 minutes. Remove from heat and let cool. Transfer to jar with liquids. Seal, shake, and set aside for another two days.
4. Strain through sieve, pushing down to extract as much liquid as you can. Then bottle by filtering through a coffee filter or cheesecloth. Store at room temperature for up to a year.

rhubarb, zest from, zest from, vodka, whole coriander seeds, berries, fennel seed, dried lavender, chamomile, cinchona bark, root, light rum, water

Taken from www.seriouseats.com/recipes/2012/05/homemade-rhubarb-bitters-for-cocktails-recipe.html (may not work)