Rhubarb-Fennel Gin Cocktail
Author: 
Serves: 8
 
If it grows together, it goes together: Sweet and sour from the rhubarb and herbaceous from the fennel, this drink is pure harmony.
Ingredients
  • ¼ fennel bulb, untrimmed, coarsely chopped
  • 1 375-ml bottle dry vermouth
  • 1 large rhubarb stalk, thinly sliced, plus more, shaved, for serving
  • ½ cup sugar
  • ¾ cup fresh lemon juice
  • ¾ cup gin
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.
  2. Bring rhubarb, sugar, and ½ cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14 to 16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about ½ cup rhubarb purée).
  3. Combine 12 oz. fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher. Stir until cold.
  4. Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb.
Do Ahead: Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.
Recipe by Bistro OneSix at https://bistroonesix.com/rhubarb-fennel-gin-cocktail/