Fennel gives cocktails a hint of licorice flavor. But it’s also one of those ingredients that brings the fresh farmers market feel to your glass. Here are a few fennel cocktails to try!
Cat’s Pajamas ~ Fennel-infused honey is the star of this gin and cucumber cocktail inspired by the classic Bee’s Knees cocktail.
Seven Foals Cocktail ~ This aquavit-based citrus cocktail gets creative with anise, fennel, and caraway flavors.
Rhubarb-Fennel Cocktail ~ The grassy, tart flavor of rhubarb combines with a fennel-infused vodka for a refreshing spring drink.
Fennel Fizz ~ A savory cocktail made with Green Chartreuse gets an assist from fennel and an herbal lemon syrup.
Fennel Lemon Crunch ~ Fennel syrup and basil make a great team in this vodka cocktail. (Although I’m not sure what the “crunch” refers to …)
Now that spring is here, why not dress up your cocktails with some gorgeous flowers? I love dropping a colorful bloom or two in my drink—like the violets in the Delft Blue cocktail. One of the (many, many) things I loved about the cocktails in Hawaii is that they usually came with an orchid garnish. It just lifts my spirits more than a sprig of mint or a lime ever could.
Of course, you want to be sure to use flowers that are non-toxic. If you’re not sure, ask a florist or master gardener. I like to use edible flowers, even though you’re normally not going to eat them. Here are some beautiful ones that are cocktail-ready:
- Hibiscus (Fresh or preserved in syrup, like the one used for the Hibiscus Flash cocktail)
- Sweet pea
- Apple blossom
- Vanilla orchid
Putting a flower in your drink isn’t the only way to have a floral cocktail this spring. Check out these floral cocktail recipes for more ideas.
Photo by Jackson Stakeman