Recipe Rhubarb, Fennel, and Vermouth

INGRÉDIENTSFor the Cocktail

• 1 1/2 oz dry vermouth
• 1/2 oz lemon juice
• 1/2 oz rhubarb fennel syrup
• 1/2 oz gin
• Pinch of salt
• Rhubarb ribbon and fennel frond (for garnish)

For the Rhubarb Fennel Syrup

• 3/4 cup finely chopped rhubarb
• 3/4 cup chopped fennel bulb
• 1/2 cup sugar
• 1/2 cup water
• 1/4 teaspoon pinch of orange zest

PRÉPARATIONThe brightness of rhubarb is nicely complemented by fennel in a homemade syrup in this light and flavorful vermouth cocktail.

For the Rhubarb Fennel Syrup

1. Add sugar, water, rhubarb, fennel, and orange zest to a medium saucepan.
2. Cook over medium-low heat, stirring occasionally, until the syrup thickens slightly and the rhubarb begins to soften and break down (~15 minutes).
3. Strain through a fine-mesh strainer.
4. Use the back of a spoon to push down on the rhubarb and fennel to extract the remaining liquid from the pulp.
5. Let cool and store in the refrigerator until ready to use.

For the cocktail

1. Add the lemon juice, rhubarb fennel syrup, gin, salt, and vermouth to an ice-filled shaker.
2. Shake and strain over new ice into an old-fashioned glass.
3. Garnish with a fennel frond and a rhubarb ribbon. (Note: A vegetable peeler works well for making nice, long rhubarb ribbons.)