Name: Rhubarb-Fennel Gin Cocktail
Yield: Makes 8 Servings
Ingredients: ¼ fennel bulb, untrimmed, coarsely chopped; 1 375-ml bottle dry vermouth (preferably Dolin); 1 large rhubarb stalk, thinly sliced, plus more, shaved, for serving; ½ cup sugar; ¾ cup fresh lemon juice; ¾ cup gin (preferably Fords)

Peden & Munk

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

Recipe notes