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Cousin Penny's Rhubarb-Infused Vodka |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Posted: 20 September 2018 at 14:03 |
seems pretty similar to making limoncello,I might give it a shot.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Mike -
I'm guessing that it is mainly because the fridge is simply a handy place to keep it; I'm also guessing that the maceration of the rhubarb would happen just as well on the counter-top, and a lid of some sort would keep the insects from invading. I see a lot of possibilities here: chokecherries, buffaloberries...blackberries etc. &c.... |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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sounds interesting. but why does it need refrigeration? Even before the vodka there's enough sugar in there to keep most nasty things (except maybe flies and ants) at bay.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I got this from my cousin, Penny -
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