Serve inOld-fashioned glass
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||Blended Scotch whisky|
|1/2 fl oz||Apple Schnapps liqueur|
|1/6 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)|
|1/6 fl oz||Ricard Pastis|
|1/3 fl oz||Chilled water (omit if wet ice)|
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.
- 1.8 standard drinks
- 26.09% alc./vol. (52.18° proof)
- 24.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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