Fen Ella

Serve in an Old-fashioned glass...
15	dried	Fennel seeds
2	fl oz	Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky
½	fl oz	Berentzen Apfel Korn (apple schnapps) liqueur
⅛	fl oz	Sugar syrup (2 sugar to 1 water)
⅛	fl oz	Ricard Pastis de Marseille
½	fl oz	Chilled water (omit if using wet ice)

Display recipe in:

How to make:

MUDDLE fennel in stirring glass. Add other ingredients, STIR with ice and fine strain into ice-filled glass.

Garnish:

Fresh fennel or dill

Comment:

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.

About:

Created in July 2013 by Simon Difford at the Cabinet Room, London, England.

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