Fennel Countdown Recipe
Amaras Verde Mezcal, Italicus, Dolin Genepy des Alpes, Paula’s Orange, Tangerine-Fennel Cordial, Lime
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Ingredients
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Cocktail
Tangerine‑Fennel Cordial (makes about 6 oz; use 0.5 oz per cocktail)
Method
Tangerine‑Fennel Cordial
- 1
Combine and dissolve
In a small saucepan, combine the sugar and filtered water. Warm gently over medium-low heat, stirring until the sugar is fully dissolved to make a simple syrup base (do not boil). Remove from heat.
- 2
Infuse
Add the fresh tangerine juice, dried fennel pollen (or crushed fennel seeds), and fresh fennel fronds to the warm syrup. Stir, cover, and let steep for 20–30 minutes at room temperature to allow fennel aromatics to integrate with the citrus.
- 3
Strain and finish
Strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar, pressing gently on solids to extract liquid. If needed, adjust sweetness with up to 0.5 oz additional sugar dissolved in a little warm water. Add a pinch of salt if using to brighten flavors. Cool completely before using. Yields approximately 6 oz cordial.
Cocktail Assembly
- 4
- 5
Build & shake
In a cocktail shaker, add 1.75 oz Amaras Verde Mezcal, 0.5 oz Italicus, 0.5 oz Dolin Genepy des Alpes, 0.25 oz Paula’s Orange, 0.5 oz Tangerine‑Fennel Cordial, and 0.5 oz fresh lime juice. Add a generous scoop of ice (about 6 cubes). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
- 6
Fine strain
Discard the ice or water from the chilled glass. Double strain the cocktail into the chilled coupe using both the shaker’s strainer and a fine-mesh sieve to remove any tiny ice shards and bits of cordial solids for a silky texture.
- 7
Garnish & serve
Express the oils of a thin tangerine twist over the surface of the cocktail, then drop or place the twist on the rim. Lay a small fennel frond across the edge or float it on top for aroma. Serve immediately.