This cocktail is perfectly balanced. It is sweet, tart, and slightly bitter with the lovely licorice aroma of fennel. This drink has stunned everyone I have ever made it for, even people who didn’t think they liked fennel.
About this Recipe
Shortly after the pandemic, we moved from an apartment to a house and, among many other things, grew fennel and arugula. Soon after, I came across this fantastic cocktail recipe from Maggie Hoffman for a “Gin Rocket Cocktail.” It was made from ingredients I gathered from my garden.
When social gatherings became acceptable again, I shared this drink with almost anyone who came over, trying out new variations each time. One time, to replace the arugula, I needed something bitter, and kasoori methi came to mind, which gives it a more Indian profile.
Ingredients
Fennel – the main ingredient. 60% of the world’s fennel is grown in India, but most often, we enjoy it as a spice from the fruit (the seeds). Here we use any combination of bulbs, fronds, or leaves.
Lemon – gives it a tart balance. Use lime if that’s what you have.
Gin – provides an herbal base.
Simple Syrup – simple syrup is easily made by melting 1 part sugar in 1 part water and allowing it to cool before use.
Kasoori Methi – dried fenugreek leaves, gives a slight bitter balance and aromatic finish.
Variations
- Herbal simple syrup. I have made this with rosemary simple syrup, sage simple syrup, and black pepper simple syrup. All were great.
- In place of kasoori methi, you can use the original recipe’s arugula version. I have also used other bitter ingredients such as endive, passion flower, or dandelion leaves.
- Try it with vodka or rum if you dislike gin.
Fennel Cocktail
This cocktail is perfectly balanced. It is sweet, tart, and slightly bitter with the lovely licorice aroma of fennel.
Ingredients
- 2 oz gin
- 1 oz lemon juice
- 1/3 cup chopped fennel (stems, fronds, or bulb)
- 1/8 tsp Kasoori methi
- 3/4 oz simple syrup
Instructions
- Roughly chop the fennel and add it to a shake along with the Kasoori methi. Muddle until all of the fennel pieces are nicely smashed.
- Add lemon juice, simple syrup, and gin. Fill with ice. Shake for 30-45 seconds.
- Double strain through a fine mesh strainer into a coupe or cocktail glass of choice.
