How to make:
MUDDLE fennel in stirring glass. Add other ingredients, STIR with ice and fine strain into ice-filled glass.
Fresh fennel or dill
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.