Rhubarb-Fennel Gin Cocktail
- 1/4 fennel bulb, untrimmed, coarsely chopped
- 1 (375-ml) bottle dry vermouth (preferably Dolin)
- 1 large rhubarb stalk, thinly sliced, plus more, shaved, for serving
- 1/2 cup sugar
- 3/4 cup fresh lemon juice
- 3/4 cup gin (preferably Fords)
- 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.
- 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 puree until smooth (you should have about 1/2 cup rhubarb puree).
- Combine 12 oz. fennel-infused vermouth, rhubarb puree, 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.
- Vermouth can be infused and rhubarb puree can be made 1 week ahead; cover and chill separately.
fennel, rhubarb stalk, sugar, lemon juice
Taken from www.epicurious.com/recipes/food/views/rhubarb-fennel-gin-cocktail (may not work)