Rhubarb and fennel sparkling cocktail

Take your cocktail making to the next level and try this combo of gin, rhubarb and fennel. It's simple to make and bursting with flavour.

6

10m

Note: + Chilling, cooling & 10 mins standing time

15m

Ingredients

  • 1 bunch rhubarb, ends trimmed
  • 1/3 cup (75g) caster sugar
  • 2 tbs lemon juice
  • 1/2 tsp fennel seeds
  • 1/2 cup (125ml) chilled gin
  • 750ml chilled sparkling wine
  • Fennel fronds, to serve (optional)

Method

STEP 1

Reserve 2 thin rhubarb stems. Chop the remaining rhubarb and place in a medium saucepan with the sugar, lemon juice, fennel seeds and 1/2 cup (125ml) water. Bring to a simmer over medium heat. Cook, gently stirring occasionally, for 2 mins or until sugar dissolves. Cook, without stirring, for a further 10 mins or until the rhubarb is tender and the syrup thickens.

STEP 2

Place the rhubarb mixture in a fine sieve over a heatproof bowl. Set aside for 10 mins for the syrup to drain. Discard solids. Place the syrup in the fridge to chill.

STEP 3

Use a vegetable peeler to peel the reserved rhubarb into thin ribbons. Place in a heatproof bowl. Pour over enough boiling water to cover. Drain immediately. Set aside to cool.

STEP 4

Arrange the rhubarb ribbons in serving glasses. Pour the rhubarb syrup evenly among glasses. Top with gin and wine. Serve with fennel fronds, if preferred.

Easy mocktail: For a mocktail, omit the gin and swap the sparkling wine for lemonade.

Dietary information

Vegetarian
Vegan
Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.