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Fernwoods Gimlet



Chill a coupe glass in the freezer 10 minutes before making the cocktail. Add all ingredients to a cocktail shaker starting with the least expensive in case you make a mistake (so the bitters, then the lime, then the purée, then finally the genever.  This will be the same for all the cocktails I make).  Top with ice and shake for 10-15 seconds.  Double strain in to the chilled the coupe glass and garnish with the fennel sprig. 

Fennel purée

(makes 12 cocktails)

  • Two medium sized fennel bulbs - roughly chopped 
  • 300g raw cane sugar 
  • 200ml water 
  • Pinch of salt


In a bowl, massage the sugar in to the chopped fennel, cover and leave in the fridge for 4 hours.  This draws out a lot of flavour from the fennel and makes a more punchy purée.   Put the macerated fennel in a pot and add the water.  Bring to a boil then simmer for 3 minutes or until the sugar is fully dissolved.  Leave the pot to cool down for 30 minutes then add to a blender, add the salt and blend in to a smooth purée.  This could take a couple of minutes depending on your blender.

Strain through a very fine sieve using the back of a ladle ( I recommend a Chinois strainer), leave to cool then cover well and pop it in the fridge.  This recipe will make around 12 cocktails and will last in the fridge for up a week.  The purée goes crazy well with chocolate ice cream too.