Fennel and Apple Cocktail
In this bright, fresh drink, a fennel-infused simple syrup adds a savory note to an autumnal combination of gin and apple juice. A few dashes of bitters keep it from being too sweet.
For the fennel syrup:
- 1 Tbs. fennel seeds
- 1/2 cup (4 fl. oz./125 ml) water
- 1/2 cup (4 oz./125 g) sugar
1 1/2 oz. (45 ml) gin
- 3/4 oz. (20 ml) apple juice
- 2 dashes Peychaud’s bitters
- A splash of club soda
- 2 thin apple slices for garnish
- 1 fennel frond for garnish (optional)
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