serves about 1.6 litres | prep time 20 mins, plus 24 hrs macerating and 3 weeks maturing | cook time Nil

• 5 stalks rhubarb (not green)

• 3 heaped tablespoons caster (superfine) sugar

• 1 litre (35 fl oz/4 cups) vodka

• peeled rind of ½ lemon

• 1 cinnamon stick (optional)

• ice, to serve

• soda water (club soda), to serve

Chop the rhubarb into 2 cm (¾ in) lengths, then smash using a mortar and pestle (or a large snap-lock bag and a rolling pin). Put rhubarb and any juice into a 2 litre (70 fl oz/8 cup) jar with a tight-fitting lid, pour in the sugar, put on the lid and shake the jar to combine. Leave to macerate at room temperature for at least 24 hours.

Add the vodka, lemon rind and cinnamon to the jar, stir with a wooden spoon to combine, and leave the jar in a cool, dark place for 3 weeks. Shake gently every day or so.

When the vodka is very pink, give it a taste test. If the flavour is strong enough, filter it through a muslin cloth placed inside a sieve. Use a funnel to transfer the liquid to your desired, sterilised bottle. Alternatively, leave it another week.

Once decanted, leave the vodka for another 1 week at least before drinking, to allow flavours to develop further.

To serve, add one shot to a glass filled with ice and top up with soda water.

QUICK TIP

The longer you leave the vodka muddling with the rhubarb, the stronger the taste will be.

This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.