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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 cocktail with a unique blend of sweet rhubarb and herbaceous fennel for a perfectly harmonious drink!
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. Finely dice the rest of the rhubarb and add it to a medium saucepan along with sugar, lemon juice, fennel seeds, and 1/2 cup (125ml) water. Simmer over medium heat, occasionally stirring gently, for 2 mins until sugar dissolves. Let it cook undisturbed for an additional 10 mins until the rhubarb softens and the syrup thickens.
  • Strain the rhubarb mixture through a fine sieve over a heatproof bowl, allowing the syrup to drain for 10 minutes. Discard any solids and chill the syrup in the fridge.
  • Peel the rhubarb into thin ribbons using a vegetable peeler. Place them in a heatproof bowl and cover with boiling water. Drain and let cool.
  • First, layer the elegant rhubarb ribbons in beautiful serving glasses. Gently distribute the luscious rhubarb syrup among the glasses. Finish by adding a generous splash of gin and wine. For an extra touch of sophistication, garnish with delicate fennel fronds, if preferred. Enjoy!

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