Rhubarb-Fennel Gin Cocktail
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Combine fennel and vermouth in a glass container (save vermouth bottle)
2
Cover and chill 2 days
3
Strain through a fine-mesh sieve back into bottle
4
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
5
Let cool, then transfer to a blender and purée until smooth (you should have about 1/2 cup rhubarb purée)
6
Combine 12 oz
7
Fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher
8
Stir until cold
9
Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb
10
Combine fennel and vermouth in a glass container (save vermouth bottle)
11
Cover and chill 2 days
12
Strain through a fine-mesh sieve back into bottle
13
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
14
Let cool, then transfer to a blender and purée until smooth (you should have about 1/2 cup rhubarb purée)
15
Combine 12 oz
16
Fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher
17
Stir until cold
18
Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb
19
Do Ahead Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately
20
Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately