When one is in possession of lacy, fragrant fennel fronds - those that weren't needed for soup - one simply does NOT throw them away! No no...in the house of Dinner Plan-it, they become simple syrup for a delicate, anise-y gin cocktail to sip and savor with friends. Of course!
Why Hendrick's? Although juniper is definitely part of the ingredients equation, this gin is not overpowered by a juniper jolt. Hendrick's alluring botanical Bulgarian rose and light cucumber notes are so graceful they don't crush the nuance of fennel and fresh lemon components in the cocktail. Well, that and I just really like Hendrick's!
Fennel-y, gin-y, just a light lift of lemon...cheers to the weekend!
Fennel, Lemon & Hendrick's
- 2 ounces Hendrick's
- 1/2 ounce fennel simple syrup (see recipe below)
- a nice wedge of lemon
- a strip of fresh lemon zest for garnish
- a small fennel frond for garnish, too
In a cocktail tin, add Hendrick's, fennel simple syrup and the juice of a nice wedge of lemon. Add ice 3/4 of the way up the tin, cap tightly and shake vigorously until the tin is frosted.
Strain into a coupe or favorite glass and garnish with the lemon strip and fennel frond. Cheers!
Fennel Simple Syrup
- 1 cup sugar
- 1 cup water
- 3/4 - 1 cup fresh fennel fronds from a bulb of fennel
In a small pot, bring water and sugar to a boil and stir until the sugar is completely dissolved. Add the fennel fronds and stir down into the syrup. Remove from heat and let sit until the mixture is cool.
Pour the cooled syrup through a strainer into a jar or bottle and refrigerate. Keeps 1-2 weeks in the fridge. Try it in iced tea or in an iced glass of soda or seltzer with a little lemon. Yum!
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