Can I salvage this vodka?

I made a really stupid mistake and hope I can salvage.Two weeks ago I thought I got rhubarb in my CSA and figured I'll make eatboutique's Rhubarb Cordial https://food52.com/recipes.... Well I just found out it was not rhubarb, it was chard. Is there anything else I can do with this? Some kind of cucumber basil/mint cocktail?

GourMel
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9 Comments

nancy E.
nancy E. May 30, 2015
OMG, This is funny

 
GourMel
GourMel May 29, 2015
I should also mention, thinking this was rhubarb, I cut away the leaves and only used the stems. Hopefully that makes it better?
 
PazzoNico
PazzoNico May 29, 2015
Just reduce it down to cook out the vodka. It should thicken with the brown sugar..barbecue sauce maybe? Sweet chutney?
 
Meaghan F.
Meaghan F. May 31, 2015
Agree - cooking it down will probably have to be the first step as I just can't imagine wanting to drink that in any form! Taste the resulting "syrup" and go from there. Maybe it can be used in zucchini bread? Or a vinaigrette? I sympathize though, it sounds like exactly the kind of thing I'd might do lol.
 
Nancy
Nancy May 29, 2015
first, taste it. if it's truly awful, chalk it up to experience and throw it down the drain. if it's bearable, maybe use as suggested for or in cocktails, pasta sauce, soup, salad dressing, barbecue sauce (where the sugar may be an asset).
 
GourMel
GourMel May 29, 2015
Chard vodka lemonade anyone? I'm really glad I used my $14/handle Kirkland vodka.
 
jilhil
jilhil May 29, 2015
Ouch. Hopefully you found out before adding any sugar to the mixture. Swiss Chard is not my favorite, but I think this would work in a Bloody Mary.
 
GourMel
GourMel May 29, 2015
Sugar is in there and it's been infusing for 2 weeks. You can tell I was really on my game that day because I added brown sugar not white so on top of everything it looks awful too.
 
jilhil
jilhil May 29, 2015
I'm still thinking Bloody Mary's since that helps disguise the color. The sugar is an issue - you can dilute that by adding more vodka. Or, you might want to go in a different direction and infuse the mixture with cracked peppercorns or other warm spices that seem to work with the chard. Then you can use it to glaze spice cake (or zucchini cake or muffins.)
 
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