Garnish:
Fresh fennel or dill
How to make:
MUDDLE fennel in stirring glass. Add other ingredients, STIR with ice and fine strain into ice-filled glass.
| 15 dried | Fennel seeds |
| 2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1/2 fl oz | Apple Schnapps liqueur |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| 1/6 fl oz | Ricard Pastis |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Fennel and pastis freshen and delicately flavour Scotch with the merest hint of apple. Best made by infusing the fennel with the scotch whisky for a week or so rather than muddling.
History:
Created in July 2013 by Simon Difford at the Cabinet Room, London, England.
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