Fennel adds a surprising but subtle note to this unique cocktail, created for us by Chef Suzanne Goin. For a nonalcoholic version, substitute sparkling water for the sparkling wine. When preparing the fennel syrup, steep it longer if you prefer a more intense fennel taste.
For the fennel syrup:
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup fennel seeds
- 1 lb. raspberries, plus more for garnish
- 1/2 cup fresh lemon juice
- 1/2 cup fresh orange juice
- Ice cubes as needed
- Sparkling wine for serving
To make the fennel syrup, in a saucepan over medium-high heat, combine the sugar, water and fennel seeds and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and let steep for 1 to 2 hours. Strain the fennel syrup into a bowl and refrigerate until chilled. You should have about 2 cups fennel syrup. You will need 1/2 cup syrup for this recipe; refrigerate the remaining syrup for preparing other cocktails.
In a blender, combine the 1 lb. raspberries, the lemon juice, orange juice and the 1/2 cup fennel syrup and puree until smooth. You should have about 3 1/3 cups puree.
For each cocktail, fill a cocktail shaker with ice and add 2 oz. raspberry puree and 4 oz. sparkling wine. Shake gently, then adjust the sweetness with more fennel syrup as needed. Strain into a flute or a double old-fashioned glass and garnish with a fresh raspberry. Makes 13 cocktails.
Recipe by Chef Suzanne Goin.