Recipe: Rhubarb and Fennel Collins

 We LOVE this cocktail - perfect for special occasions, it can easily be dressed down to become a very delicious soft drink. We like to serve ours with Jensen's Old Tom or East London Liquor Company's gin - which is the house serve over at Flotsam and Jetsam.


Rhubarb and
Fennel Collins


You'll be left with some stewed rhubarb and fennel afterwards which is sweet enough to keep and have with yoghurt for breakfast or great served with roast pork or baked mackerel as a tangy sauce.


  • 300g golden caster sugar

  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 450g rhubarb
  • 1 bulb of fennel
  • 5 - 10 black peppercorns, to personal taste
  1. Choose a large saucepan and add 300ml of water. Add the sugar and bring to a simmer.

  2. Roughly chop the rhubarb and fennel, then add to the simmering syrup with the zest and juice of both the orange and the lemon. 

  3. Heat the mixture until the rhubarb and fennel are falling apart.

  4. Sieve the mixture into a heatproof bowl or jug, and then again through a muslin into sterilised bottles.

Serve approx. 50ml of cordial per 25ml gin and 200ml sparkling water, or however you like it! Garnish with a fennel top and peel of rhubarb. This pretty pink cordial keeps in the fridge for up to 1 month.

Seasonal, RecipesEmma Plant