Fen Ella

Difford's Guide

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Serve in an

Old-fashioned glass

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 Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1/6 fl oz Ricard Pastis
1/2 fl oz Chilled water (omit if using wet ice)
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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.

Nutrition:

There are approximately 201 calories in one serving of Fen Ella.

Difford's Guide remains free-to-use thanks to the support of the brands in green above.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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