Cocktail Hour: Rhubarb & Custard Vodka

A little while ago, our newest Domestic Slut Elizabeth wrote a piece on her own blog about making toffee vodka with Werther's Originals. Genius, no? I decided that I'd try the same process, but with different sweeties and chose my childhood favourite rhubarb and custards. Yep, that childish sweet is going to get grown up real fast.

What you're left with is a sweet and heavenly-scented drink. It almost turns into a liqueur, it's so syrupy. But it's delightful. I may or may not be sipping it as I write. Don't judge me, I have to taste it for you to make sure you'll like it.

The main issue with the drink is what to put it with. Tonic? No, the flavour is all wrong. It's already fruity so juice won't work. You could make yourself a rhubarb and custard martini with some vermouth but you'd probably only need one before you fell off your chair. Sobering as it sounds, I'd suggest making this a long drink with lots of soda or lemonade. Maybe add a slice of ginger. It's already got a kick, let the flavour do all of the work.

You'll need:

• 1 litre of vodka. I used Smirnoff - expensive vodka will be lost on something like this, but you're better than the paint stripper vodka.
• A quarter of rhubarb and custards.
• An airtight jar.

Shake it!

• Bash up your sweeties and pop in the bottom of your jar.
• Top up with vodka. Keep the bottles, you'll want them later. Maybe soak the rubbish labels off so you can add your own.
• Stir and pop the lid back on your jar.
• Give it a stir and a shake (and a sniff and a taste) every so often for a couple of days. It's done when all of the sweeties have dissolved.
• Pour back into the bottles, add your own labels and give to people as very ace presents.