{"id":2796,"date":"2017-07-22T22:09:22","date_gmt":"2017-07-22T22:09:22","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=2796"},"modified":"2019-09-18T18:48:01","modified_gmt":"2019-09-18T18:48:01","slug":"flamingo-fennel-rhubarb-slush","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/flamingo-fennel-rhubarb-slush\/","title":{"rendered":"Flamingo Fennel Rhubarb Slush"},"content":{"rendered":"
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Flamingo Fennel Rhubarb Slush<\/div>\t
2017-07-22 17:07:45<\/div>\t\t
Serves 4<\/div>
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.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. \u00bc fennel bulb, untrimmed, coarsely chopped<\/li>\t\t\t\t
  2. 1 large rhubarb stalk, thinly sliced<\/li>\t\t\t\t
  3. \u00bccup sugar<\/li>\t\t\t\t
  4. \u00bc cup fresh lemon juice<\/li>\t\t\t\t
  5. 4oz dry vermouth<\/li>\t\t\t\t
  6. 4oz gin<\/li>\t\t\t\t
  7. 12 large ice cubes<\/li>\t\t\t\t
  8. 1 stalk rhubarb, shaved for garnish<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Combine fennel and vermouth in a glass jar. Cover and chill at least 2 and up to 7 days.<\/li>\t\t\t\t
    2. Bring rhubarb, sugar, and \u00bd cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14\u201316 minutes. Let cool, then transfer to a blender and pur\u00e9e until smooth).<\/li>\t\t\t\t
    3. Blend fennel-infused vermouth, rhubarb pur\u00e9e, lemon juice, gin, vermouth and ice in a blender or bullet. Pour into glasses and garnish with shaved rhubarb.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      By Sweet Vegan<\/div>
      \n Adapted from Dave Muller & Lana Porcello, Outerlands, San Francisco, CA <\/a> <\/div>
      \n Adapted from Dave Muller & Lana Porcello, Outerlands, San Francisco, CA\n <\/div>
      Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

      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.<\/p>\n","protected":false},"author":1,"featured_media":2797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[13,18,520,417,8],"tags":[792,790,793,791],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2796"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=2796"}],"version-history":[{"count":2,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2796\/revisions"}],"predecessor-version":[{"id":2799,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2796\/revisions\/2799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/2797"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=2796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=2796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=2796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}