Cordials are a curious thing. They remind me of Victorian parlors and cut lead class vessels holding all manner of liquid delights. I don't know why I think of them as old fashioned but I do. They are a sipping drink, a slow drink ment to be savored in small quantity. And with the price of most commercial cordials I can see why. Cordials pack a hefty punch to the wallet.

Wait a minute, you don't know what a cordial is? Let me tell you. A cordial is a sweetened liquor made most often from fruits, aromatic flowers or herbs that is sipped in small quantities as a digestif or just a saut de langue (I just made that up). They are often made with neutral spirits but can be made with Brandy or even rum or tequila. Once in a while a cordial may even have medicinal properties but most often they are just to delight the tongue.

I got inspired at the grocery store the other day when I saw this beautiful rhubarb in the produce section. I never grew up eating rhubarb and it is too hot to grow it here in Dallas so I am not too familiar with it but I know it is tart. The stalks at the store were a beautiful red hue and very crisp looking so I bought a few and decided that a tart, sweet cordial might be a fun thing to try. I cut them up to expose more surface area and made a standard tincture from them.( I covered the almost full quart jar with 50% Everclear 50% water to make an almost 100 proof solution) Then I let the tincture sit for a week. I did the same thing in a different jar with strawberries which were on sale at the store.