RHUBARB FENNEL GIN COCKTAIL
Number Of Ingredients 6
Steps:
- Combine fennel and vermouth in glass container, saving vermouth bottle
- Cover and chill for 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 mixture cool then transfer to a blender and puree until smooth (you should have about 1/2 cup rhubarb puree)
- Combine 12 oz fennel infushed vermouth, rhubarb puree, lemon juice, gin and two 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
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