Fen Ella
Ingredients
- 15 dried Fennel seeds
- 2 oz Dewar's 12 Year Old Scotch whisky
- 1⁄2 oz Apple Schnapps liqueur
- 1⁄6 oz Sugar syrup 'rich'
- 1⁄6 oz Pastis
- 1⁄3 oz Chilled water omit if using wet ice
Method
Glassware:
Serve in an Old-fashioned glass
Method:
MUDDLE fennel in stirring glass. Add other ingredients, STIR with ice and fine strain into ice-filled glass.
History:
Created in July 2013 by Simon Difford at the Cabinet Room, London, England.
Review:
Fennel and pastis freshen and delicately flavour Scotch with the merest hint of apple. Best made by infusing the fennel with the scotch whisky for a week or so rather than muddling.
