Melbourne Dry, Rhubarb and Fennel Sour


✓ 50ml Melbourne Dry Gin
✓ 20ml Lemon juice
✓ 20ml Home Made Rhubarb Syrup (see below)
✓ 2 sprigs Fennel
✓ 1 Rhubarb ribbon (slice length of rhubarb with vegetable peeler)

Rhubarb Syrup
✓ 250ml Water
✓ 250g White sugar
✓ 100g Rhubarb, sliced into chunks


1. Combine sugar and water on the stove on medium heat and stir until dissolved.
2. Add rhubarb, bring to the boil then reduce to a simmer.
3. Cook for 10 minutes, then allow to cool. Blend until smooth, then strain with a fine sieve.
Store in the fridge for up to 1 month.


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