A Fennel-Based Cocktail Recipe

This garden-fresh take on the classic rickey cocktail can be made in single servings or in bulk for a spirited punch.
Fennel Cocktail

Fennel Cocktail

A fennel simple syrup makes this rickey-style cocktail full of savory garden flavors.

Photo by: Image courtesy of Chai Pani

Image courtesy of Chai Pani

A fennel simple syrup makes this rickey-style cocktail full of savory garden flavors.

At Chai Pani, an Indian restaurant with a hip twist (or "mindblasting Indian street food," according to the website) in the Atlanta suburb of Decatur, this flavorful cocktail gets a garden spin with the addition of fennel syrup. The following recipe is for one serving, but this cocktail also makes a great party punch when you mix up a larger batch. The addition of Cappelletti, a wine-based Italian aperitif similar to Campari gives the cocktail a citrusy, herbal flavor.

Marathon Afternoon (for one)

  • 1 ounce Cappelletti
  • 1 ounce lemon
  • .5 ounce fennel syrup*

Top this cocktail with about 3.5-4 ounces of soda, add half a pinch of salt and garnish with a fennel frond.

*Fennel Syrup

  • A quart of fennel fronds and stem, roughly chopped.
  • Two teaspoons fennel seeds (do not toast)
  • 500 grams water
  • 500 grams sugar

Bring water to a boil and remove from heat. Add fennel fronds and let steep for 5 minutes. Add sugar and stir until dissolved. Let stand another 5 minutes. Press through chinois lined with cheesecloth. Cool and store.

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