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Rhubarb and fennel sparkling cocktail recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your holiday cocktails with a harmonious blend of sweet rhubarb and herbaceous fennel for a unique and delicious twist!
Ingredients:
  • 1 bunch rhubarb, ends trimmed
  • 75g caster sugar
  • 42.00 gm lemon juice
  • 1/2 tsp fennel seeds
  • 125ml gin
  • 750ml btl chilled sparkling wine
  • Fennel fronds, to serve (optional)
Instructions:
  • Set aside 2 slender rhubarb stems. Dice the rest of the rhubarb and transfer to a medium saucepan along with sugar, lemon juice, fennel seeds, and 1/2 cup (125ml) water. Heat over medium until simmering. Allow to gently simmer for 2 mins until sugar melts. Simmer without stirring for another 10 mins until the rhubarb is soft and the syrup thickens.
  • Strain the rhubarb mixture in a fine sieve over a heatproof bowl. Let it sit for 10 minutes to drain the syrup. Remove solids and refrigerate the syrup to chill.
  • Peel the reserved rhubarb into thin ribbons using a vegetable peeler. Place the ribbons in a heatproof bowl, cover with boiling water, then drain immediately. Let it cool on the side.
  • Place the rhubarb ribbons beautifully in serving glasses. Drizzle the rhubarb syrup evenly over the ribbons. Garnish with gin and wine, and add fennel fronds for extra flavor, if desired.

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