RHUBARB-FENNEL GIN COCKTAIL
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Provided by Dave Muller
Categories Bon Appétit Cocktail Cocktail Party Spring Rhubarb Fennel Lemon Juice Gin Vermouth Alcoholic
Yield Makes 8
Number Of Ingredients 6
Steps:
- 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 purée until smooth (you should have about 1/2 cup rhubarb purée).
- 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.
- Do Ahead
- Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.
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