Fennel and Apple Cocktail

Using a spice grinder or a mortar and pestle, coarsely grind the fennel seeds.

In a small saucepan over medium heat, combine the fennel seeds, water and sugar. Bring to a simmer and cook until the sugar is completely dissolved, about 3 minutes. Remove from the heat and let stand until the mixture reaches room temperature. Pour the mixture through a fine-mesh sieve into a bowl. Discard the fennel seeds and transfer the syrup to a glass jar. It can be kept, covered, in the refrigerator for up to a month.

In a cocktail shaker filled with ice, combine the gin, apple juice and 1/2 oz. (15 ml) of the fennel syrup. Cover, shake vigorously and strain into an ice-filled tumbler. Add the bitters and club soda. Garnish with the apple slices and fennel frond and serve immediately. Makes 1 drink.

Williams Sonoma Test Kitchen