Melbourne Dry, Rhubarb and Fennel Sour


A step up in complexity for the home bartender, but well worth the effort. Zippy and herbaceous with bright rhubarb and anise notes from fennel.


  • 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)


  • Combine Melbourne Dry Gin, lemon juice, rhubarb syrup and fennel sprig in a cocktail shaker.
  • Shake with ice and strain into a tumbler.
  • Top with ice and garnish with a fennel sprig and rhubarb ribbon.

Rhubarb Syrup

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


  • Combine sugar and water on the stove on medium heat and stir until dissolved.
  • Add rhubarb, bring to the boil then reduce to a simmer.
  • 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.
Pro tip: Use left over on porridge or pancakes!


Melbourne Dry Gin

Summer Thyme Gin

Blackthorn Gin

French 66
Summer Thyme Eastside




Patient Wolf G&T