Homemade Cordials

Samantha V. (Q&A ID 120)

I started making this rhubarb cordial in the spring and forgot about it in the fridge until now (so probably 4-5 months). Is there any reason this would not be safe or good to drink? https://smittenkitchen.com/2020/05/rhubarb-cordial/

April D. (Q&A ID 3634)

Samantha - the high alcohol content of gin and the natural acidity of rhubarb make this cordial an unattractive environment for unfriendly bacteria, which is good news for you. However, because this is not a Milk Street recipe, we cannot provide you a guaranteed answer here. A surefire sign that you should toss it would be any signs of visible mold growth or off aromas. I would also encourage you to send a note to Deb Perelman and / or David Lebovitz, if you can, as they will surely have more concrete insights about their recipes.

Samantha V. (Q&A ID 120)

Hi April, thank you for the reply! I'll give it a try.