|15 dried||Fennel seeds|
|2 fl oz||Dewar's 12 Year Old Scotch whisky|
|1⁄2 fl oz||Berentzen Apple Schnapps|
|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 blue above.
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.
Created in July 2013 by Simon Difford at the Cabinet Room, London, England.