I'm gonna make you work for this a little bit. I think it's time I share with you a spirited project to make you earn your cocktail! This may take up to one gross 60 minutes. For my mathletes out there, that's about 144 hours.
Consider this a first of many #bishdonplay cards! Yes--I'm feeling extra spicy today. Click here to find out why!
Rhubarb Honey Soda
6 stalks rhubarb, chopped into 1/2-inch pieces
3/4 cup raw honey
1 Tbsp. whey or sauerkraut juice (Yep, sauerkraut juice!)
Tools: stock pot, 1 gallon glass jug, air lock, funnel, swing-top bottles
In a pot, cover the rhubarb pieces with about 1 liter of water and simmer until the rhubarb is very tender.
Let it cool to room temperature, steeping overnight if desired, then strain out the rhubarb and discard or reserve for another use.
Add the honey to the water and stir until dissolved.
Using a funnel, pour the sweetened rhubarb liquid into a sterilized glass jug.
Add the whey or sauerkraut juice, then top with an air lock.
Let the mixture sit for about 3 days at room temperature, then taste it. If it tastes too sweet, let it continue to ferment until it’s only slightly sweeter than you would like the final product to be, up to 3 additional days.
Use a funnel to pour the soda into bottles.
Cap and store in the refrigerator.
Drink the soda within 1 week to avoid the buildup of too much pressure or alcohol (the final product should not contain any detectable alcohol).
Sometimes you gotta work for your soda. Don't forget to spike this with your favorite vodka (after it's been made and refrigerated)!