If it grows together, it goes together: Sweet and sour from the rhubarb and herbaceous from the fennel, this drink is pure harmony.



  • 1/4 fennel bulb, untrimmed, coarsely chopped
  • 1 375-ml bottle dry vermouth
  • 1 large rhubarb stalk, thinly sliced, plus more, shaved, for serving
  • ½ cup sugar
  • 3/4 cup fresh lemon juice
  • 3/4 cup Blue Beetle Gin


  • 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 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 puree until smooth (you should have about ½ cup rhubarb puree).
  • 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.
  • Do Ahead: Vermouth can be infused and rhubarb puree can be made 1 week ahead; cover and chill separately.

Recipe by Dave Muller & Lana Porcello, Outerlands, San Francisco, CA
Photograph by Peden & Munk

Source: http://www.bonappetit.com/recipe/rhubarb-fennel-gin-cocktail