Barbed Wire

I *love* the flavor of rhubarb and the tartness it can bring to desserts and cocktails alike. I tried capturing its essence with a homemade liqueur. The trick here is to combine two different rhubarb infusions. The first is a syrup, which is a straightforward blend of equal parts rhubarb and sugar, as well as a handful of lemon thyme for some subtle herbal notes. Stir this mixture, place in the fridge; the next day strain and bottle your syrup. The second infusion is chopped rhubarb and vodka. I...