Level of Complexity: Cocktail Connoisseur
A refreshing summer gimlet, inspired by the Fernwood neighbourhood gardens in Victoria. The fennel combined with the herbal flavour profile of the Genever gin makes for a layered, yet light cocktail with hints of chocolate & anise.
- 2 oz DEVINE Genever
- 0.5 oz sweet fennel purée*
- 0.75 oz fresh lime
- 3/4 pipet Bittered Sling Malagasy Chocolate bitters
- Fennel sprig
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). Top with ice and shake for 10-15 seconds. Double strain in to the chilled the coupe glass and garnish with the fennel sprig.
*Sweet Fennel Purée
- 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. Try it on chocolate ice cream!