Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes just to a simmer.

Add 1/2 cup chopped fresh fennel fronds (or 2 tsp crushed fennel seed) and 1 tsp lemon zest, reduce heat to low and simmer gently for 5 minutes to extract fennel aroma and flavor.

Remove from heat, allow to steep for 20–30 minutes off the heat for a stronger fennel character. Taste after 20 minutes and steep longer if desired.

Strain through a fine mesh sieve or cheesecloth into a clean jar, pressing solids to extract syrup. Cool to room temperature, then refrigerate. Syrup keeps 2–3 weeks refrigerated.

Cocktail Preparation

Chill an old fashioned glass (or rocks glass) by filling with ice and setting aside, or place glass in freezer for a few minutes.

Add 1.5 oz blanco vermouth, 1.5 oz Novo Fogo barrel‑aged cachaça, 0.75 oz fresh lime juice, and 0.5 oz finochietto (fennel) syrup into a cocktail shaker.

Add 2 dashes aromatic bitters to the shaker.

Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Discard ice from chilled serving glass and place a large clear ice cube in the glass.

Double‑strain the cocktail from the shaker into the prepared glass over the large ice cube to ensure a clean, silky texture (use a Hawthorne strainer and fine mesh if possible).

Express oils from a lime peel over the drink and either drop the twist in or garnish with a lime wheel perched on the rim.

Finish by gently laying a fennel frond on the surface for aroma. Serve immediately.