During a bartending gig at a restaurant, Chicago mixologist Jacyara de Oliveira took fennel scraps from the kitchen to infuse a simple syrup. Now, she uses fennel syrup to add a mild anise flavor to drinks. The syrup would also be fantastic in lemonade and hot and iced teas. Slideshow:  Vodka Cocktail RecipesRecipe from Food & Wine Cocktails 2015 

Best New Mixologist Jacyara de Oliveira
Jacyara de Oliveira

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Credit: © Lucas Allen

Recipe Summary test

total:
5 mins
Yield:
Makes 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a cocktail shaker, combine the vodka, lime juice, Fennel Syrup and Suze. Fill the shaker with ice and shake well. Strain into a chilled, ice-filled rocks glass and garnish with the smacked basil.

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Notes

Fennel Syrup: In a saucepan, boil 4 ounces of water. Remove from the heat, add 1/2 cup cubed fennel (1/2-inch pieces cut from 1/2 small bulb) and let steep for 6 minutes. Remove and discard the fennel. Add 1/2 cup sugar to the saucepan and bring to a boil, stirring until dissolved. Remove from the heat, let cool and transfer the syrup to a jar. Refrigerate for up to 2 weeks. Makes about 6 ounces.

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