Fennel Apple Spritz
You know farm to table; I decided on a new twist: farm to table to cocktail. Hello!
Cooler temps have hit along with a rainy weekend, screamed soup weather. Soups are my jam during the winter months; but let me tell you, I wasn't ready. Nevertheless, I decided on making a chicken pot pie soup. It was tasty. This version called for fennel and a lot of leeks - interesting.
But let’s talk more about the fennel. I’m not a big licorice fan even though my Shining Star Anise is good. It’s not a flavor I seek out and I don’t cook with it. So, when I found myself with several large bulbs of fennel for my soup and the beautiful green tops, I was inspired to do something with them. And do something I did!
I knew the sweetness of a syrup would provide a great counterbalance to the strong fennel flavor. I also knew that I was going to have to add a complimentary flavor, or I would have fennel simple syrup and that didn’t appeal to me. At all. Why apple? It’s what I had on hand and the apples were really sweet. Thankfully it worked! Rather then add the fennel as the syrup was cooking, I added it as it was cooling, this gave me the taste and smell of licorice, but it didn’t overwhelm me. I told ya’ll I’m not a huge licorice fan.
Once I had the fennel apple syrup ready, I was ready to assemble my cocktail. I went with 1.5 ounces of bourbon; two healthy bar spoons of the syrup and I finished it with a splash of club soda. I like, though it was definitely different. When I drank it with the soup, which had fennel in it; I loved it. Would I make it again without a meal with fennel in it, I’m not sure. Savory cocktails are interesting - I definitely have to be in the mood for it.
Try it and let me know what you think.
Cheers,
~Kimberly Elise
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