Recent and never too candy, this cocktail lets all of the flavors and aromas shine by means of.
Makes 1 cocktail
Substances
1 ounce traditional type gin
1 ounce cold-pressed carrot juice
¾ ounce lemon juice
1 ounce honey fennel syrup (recipe follows)
3 ounces Stem Ciders Lavender
Garnish
Carrot curl and fennel pollen
Instructions
In a shaker tin, mix all components besides the cider. Fill ¾ full with ice, then cap and shake vigorously to mix. Pressure into a big rocks or Collins glass stuffed with crushed ice, then high with cider. Add a little bit extra crushed ice if wanted, then sprinkle with fennel pollen and garnish with a carrot curl. Serve instantly.
Honey Fennel Syrup
Makes about 1 ¾ cup
Substances
1 cup premium honey
1 cup water
1 tablespoon edible lavender flowers
½ teaspoon fennel pollen
Instructions
Carry all components simply to a boil, stirring to dissolve the honey. Take away from warmth and let steep till room temperature, about quarter-hour. Pressure out any solids and retailer within the fridge for as much as a month.
