Rhubarb-Fennel Gin Cocktail

1. 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.

2. 2

   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).

3. 3

   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.

4. 4

   Vermouth can be infused and rhubarb puree can be made 1 week ahead; cover and chill separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.