ORIGINAL RECIPE FOUND HERE
recipe
1 1/2 oz dry vermouth
1/2 oz lemon juice
1/2 oz rhubarb fennel syrup
1/2 oz gin
pinch salt
rhubarb ribbon and fennel frond (for garnish)
method
Add the lemon juice, rhubarb fennel syrup, gin, salt, and vermouth to a shaker filled with ice. Shake and strain over ice filled glass. Garnish with a fennel frond and a rhubarb ribbon. Use a vegetable peeler to make long rhubarb ribbons.
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