Citrus Fennel Spritz Recipe

Prepare fennel

Thinly slice the fennel bulb (about 1/2 cup packed). Reserve a few fronds for garnish. Lightly bruise the slices with the back of a spoon to release aroma.

Make simple syrup base

In a small saucepan combine 0.5 cup granulated sugar and 0.25 cup water. Warm over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool 5 minutes.

Macerate fruit and fennel

In a nonreactive jar or container, combine 4 oz fresh navel orange juice, 2 oz fresh lemon juice, the sliced and bruised fennel, and 1 tablespoon orange zest (if using). Pour the cooled sugar syrup over the mixture. Stir to combine.

Infuse with vinegar

Add 1 cup apple cider vinegar to the jar. Stir in 1 teaspoon cracked black pepper if using. Seal the jar tightly and refrigerate for at least 24 hours, up to 72 hours, shaking once or twice a day to encourage extraction.

Strain and store

After infusing, strain the shrub through a fine-mesh sieve or cheesecloth into a clean bottle, pressing solids to extract liquid. Discard solids. Taste and adjust balance: if too tart, add up to 1-2 tbsp simple syrup; if too sweet, add a splash more vinegar. Keep refrigerated up to 3 weeks.

Chill glass

Fill a Collins glass or large wine glass with ice to chill while you measure ingredients.

Combine base ingredients

In a mixing glass or directly in the chilled serving glass, pour 2 oz bianco vermouth, 0.75 oz fennel-citrus shrub, and 0.5 oz fresh navel orange juice. Gently stir 6–8 seconds to combine and slightly chill.

Top with soda

Add fresh ice if needed (glass nearly full) and top with 3 oz chilled soda water. Give one gentle upside-down stir or a single lift-and-drop to integrate without losing carbonation.

Garnish and serve

Garnish with an orange wheel clipped to the glass rim and a fennel frond tucked alongside. Serve immediately.