Fen Ella

Fen Ella image

Serve in

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
fl oz Sugar syrup (2 sugar to 1 water)
fl oz Ricard Pastis de Marseille
½ fl oz Chilled water (omit if 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.

Buy ingredients

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£22.55
Makes this drink 184.21 times

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