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Flamingo Fennel Rhubarb Slush

Flamingo Fennel Rhubarb Slush
Serves 4
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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  1. ¼ fennel bulb, untrimmed, coarsely chopped
  2. 1 large rhubarb stalk, thinly sliced
  3. ¼cup sugar
  4. ¼ cup fresh lemon juice
  5. 4oz dry vermouth
  6. 4oz gin
  7. 12 large ice cubes
  8. 1 stalk rhubarb, shaved for garnish
  1. Combine fennel and vermouth in a glass jar. Cover and chill at least 2 and up to 7 days.
  2. 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).
  3. 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 Living
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