Fennel and rhubarb cocktail
Sip away those January blues with this stunner - a perfect way to enjoy your January Gin, the wonderful Sabatini!
1. Slice your fennel bulb and infuse a few slices in vermouth – an airtight container – for at least 12 days. Each serving will require 45ml of infused vermouth, so be sure to plan ahead! A whole bottle requires about ¼ of a bulb.
2. When your vermouth is ready, make a rhubarb simple syrup by simmering your rhubarb stalk with the sugar and 115ml of water, until the mixture is pink and syrupy – this should take around 15 minutes. Take off the heat, allow to cool and puree in a food processor. You can store this puree in the fridge for up to a week.
3. To make your cocktail, combine your ingredients in an Old Fashioned glass filled with ice. Stir until cold, and garnish with shaved rhubarb to serve. This cocktail makes a great punch – simply multiply the ingredients by eight for a pitcher-worthy pour.
Fennel bulb, sliced
45ml dry vermouth
25ml lemon juice
25ml Sabatini Gin