A Fennel-Based Cocktail Recipe
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.
- 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.