If it grows together, it goes together: Sweet and sour from the rhubarb and herbaceous from the fennel, this drink is pure harmony.
Recipe information
Yield
Makes 8 Servings
Ingredients
¼
1
1
½
¾
¾
Preparation
Step 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.
Step 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, 14–16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about ½ cup rhubarb purée).
Step 3
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.
Step 4
Do Ahead: Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.