Rhubarb Fennel Gin Cocktail Recipes

RHUBARB-FENNEL GIN COCKTAIL

Rhubarb-Fennel Gin Cocktail image

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

Ingredients

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)

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.

RHUBARB GIN

Rhubarb gin image

Use seasonal rhubarb to make this G&T-with-a-difference, or top the finished gin with soda water for a refreshing and gloriously pink summertime drink

Provided by Diana Henry

Categories Cocktails, Drink

Time 10m

Yield makes 2 litres

Number Of Ingredients 3

Ingredients

1kg pink rhubarb stalks
400g caster sugar (don't use golden - it muddies the colour)
800ml gin

Steps:

Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour - this doesn't look as dramatic. The upside is you that have to get through it fairly quickly!

Nutrition Facts : Calories 63 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar

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