Rhubarb-Fennel Gin Cocktail
A sophisticated cocktail that combines fennel-infused vermouth with a sweet-tart rhubarb purée, fresh lemon juice, and gin. This elegant drink features layers of botanical flavors with a beautiful pink hue.
Ingredients
- •¼ bulb fennel bulb
- •1 bottle dry vermouth
- •1 stalk rhubarb
- •½ cup sugar
- •¾ cup lemon juice
- •¾ cup gin
Cooking Instructions
- 1.
Combine fennel and vermouth in a glass container (save vermouth bottle). Cover and chill 2 days. Strain through a fine-mesh sieve back into bottle.
2880 min
- 2.
Bring rhubarb, sugar, and 1/2 cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14-16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about 1/2 cup rhubarb purée).
30 min
- 3.
Combine 12 oz. fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher. Stir until cold. Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb.
5 min
- 4.
Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.
