Flamingo Fennel Rhubarb Slush
I found the original cocktail a bit sweet and strong when I tried it, so I adapted it for a slightly lighter more refreshing summer afternoon cocktail.
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- ¼ fennel bulb, untrimmed, coarsely chopped
- 1 large rhubarb stalk, thinly sliced
- ¼cup sugar
- ¼ cup fresh lemon juice
- 4oz dry vermouth
- 4oz gin
- 12 large ice cubes
- 1 stalk rhubarb, shaved for garnish
- Combine fennel and vermouth in a glass jar. Cover and chill at least 2 and up to 7 days.
- Bring rhubarb, sugar, and ½ cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14–16 minutes. Let cool, then transfer to a blender and purée until smooth).
- Blend fennel-infused vermouth, rhubarb purée, lemon juice, gin, vermouth and ice in a blender or bullet. Pour into glasses and garnish with shaved rhubarb.
Adapted from Dave Muller & Lana Porcello, Outerlands, San Francisco, CA
Sweet Vegan http://sweetvegan.net/