I bought a book about making cordials a few months ago and finally started to experiment with it today. The first recipe I tried was Rhubarb Liqueur.

1.5 cups water
4 cups fresh rhubarb, cut into 1-inch pieces (I found the rhubarb at a Farmer's Market)
3 cups sugar
1 teaspoon orange zest
2 cups vodka (I used Barton Charcoal Filtered Vodka)
2 cups blush wine (I used Little Penguin White Shiraz)

Bring water, rhubarb, sugar and orange zest to a boil over medium-high heat, stirring constantly. When sugar is dissolved, remove from heat and let stand until just warm. Pour into a clean jar (that will hold at least 2 quarts) with a tight-fitting lid. Add vodka and wine. Cover and let stand in a cool, dark place for 2 weeks.

This is what it looks like at this stage:




After 2 weeks, use a fine-mesh stainter to strain out solids. Discard. Transfer liqueur to clean container, cover and let stand for 2 more weeks. Filter into final container.

Based on previous experience making liqueurs, they usually get better with time.