Ingredients

40ml tequila blanco
20ml Hastings Distillers L’Opera (or Aperol)
30ml lemon juice
15ml wild fennel cordial
20ml aquafaba
wild fennel sherbet, to garnish
FOR THE WILD FENNEL CORDIAL
100g fresh fennel leaves, bruised
500g white sugar
1g citric acid
FOR THE WILD FENNEL SHERBET
50g fennel powder
150g caster sugar
5g citric acid
Serve with Smoked fish mousse

View all recipes here

Instructions

1.Combine all the ingredients and shake without ice to emulsify the aquafaba.
2.Then add ice and shake for 8-10 seconds.
3.Strain into a coupette and garnish with wild fennel sherbet.
4.WILD FENNEL CORDIAL
5.Mix the fennel leaves with 500ml of boiling water and let it brew for 10 minutes.
6.Strain, add the sugar and stir until dissolved.
7.Add the citric acid and stir to dissolve.
8.Bottle and label – it will keep for up to 7 days.
9.WILD FENNEL SHERBET
10.Blend the fennel powder, sugar and citric acid in a blender for about 15 seconds.
11.Store the sherbet in a plastic container.

Drinks Andrea Marseglia / Bites James Beck / Photography Florence Charvin

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