One of the things my husband and I like to do throughout the year is make fruit infused alcohol/liqueurs. Living in the Pacific Northwest I like to try and select some interesting fruit. In the past I have made an oregon grape liqueur which was delicious and tasted almost like Port. This year I wanted to try a rhubarb vodka as well as a native red huckleberry vodka (they are currently flowering so I will have to wait a bit longer). There are so many options here beyond those I have mentioned. It is easy to find huckleberries, native raspberries, chokeberries, salmonberries, and many more.
I was keen to try the rhubarb vodka after reading a great book called Booze by John Wright. This is the 12th book in a series called the River Cottage Handbooks. John says that rhubarb is the best infusion that there is and this compelled me to try it given I grow rhubarb.
It is so easy to make, you need 280g rhubarb stalks, 150g sugar and 600ml vodka. John recommends using a mandolin to get really thin slices or 3 - 5 mm per slice. You add the rhubarb, sugar and leave for a couple of days, then you shake the jar once a day until the sugar dissolves. Decant the vodka into bottles after 3 months.
I am keen to hear other ideas/recipes for local fruit alcohol/liqueurs if you have any!