Fennel Fizz I like alliteration, especially when it’s so delicious.
Fennel has a natural “fizz” that makes the tongue tingle (there I go again). It’s part of why I like this Fennel Fizz recipe. That tingle you feel comes from anise and its menthol undertones. Long appreciated by the ancients for its breath-freshening qualities, menthol causes a cool mouth sensation. This is purely psychological, but in my opinion, opens the palate for all the subtle flavors that fennel and its fizz have to offer. Notice that I’ve included enough sage to keep this cocktail from feeling like an après ski adventure. The savory notes in sage keep this cocktail in balance.
Fennel Fizz
There’s that word. Savory. In case you haven’t guessed this Fennel Fizz is a savory cocktail from my book of the same name, Savory Cocktails. The book came out in September of last year, but I was reminded of this drink once again because of the time of year. It may still be February, but spring is beginning to be sprung here.
I live in Los Angeles, in the Hollywood Hills area. My street backs up to some of the L.A. County conservancy property, which bleeds into Lake Hollywood and the land owned by the Department of Water and Power, and culminates in 4200 acres of Griffith Park. That is a lot of wildland in the middle of one of the largest cities in the world.
Which means I have eagles, deer, rabbit, hawks, bobcats, coyote, and a mountain lion with the romantic name of p‑22 as neighbors.
It also means easy access to hiking trails and the peace and solitude that comes from being in nature.
But whenever I hike these hills I find I have an annoying little habit. I am constantly scanning the trails for edibles. I have some tried and true areas where I collect citrus, figs, herbs, cactus fruit, blackberries, and wild greens. But you never know when that lone indigenous Blue Elderberry tree will reveal it’s hiding place. So it’s best to keep your eyes peeled.
February is the beginning of the best foraging of the year. I look forward to the tiny green, feathery fronds of fennel (notice the alliteration?) as they begin their impossible push from the rocky slate and granite into the bright blue light of wintertime Los Angeles. How can I not pluck a few fronds and make a delightful Fennel Fizz? GREG
Herbal Lemon Syrup: Stir together 1 cup sugar and 1 cup water in a medium saucepan set over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Once the mixture boils, lower heat to low and continue cooking until a syrupy consistency is achieved, about 4 minutes. Add 2 thin slices of lemon and 1 to 2 tablespoons fresh herbs of any type or combination (such as mint, rosemary, basil, or lemon verbena) to taste. Remove from heat; let stand 30 minutes. Strain through a wire-mesh sieve double-lined with damp cheese cloth into an airtight container, discarding solids. Syrup may be stored covered in a cool dark place for up to 1 month.
Ingredients
- 1 (2‑inch) piece fennel, sliced (stalk only)
- 4 sage leaves
- 1 pinch coarse salt
- 2 ounce citrus infused vodka (or London dry gin, as you prefer)
- ½ ounce Green Chartreuse
- 1 ounce freshly squeezed lemon juice
- ¼ ounce herbal lemon syrup, made with mixed herbs (see notes)
- 3 ounce club soda (or more as needed)
- 1 fresh fennel frond (as garnish)
Directions
In a sturdy, thick-bottomed pint glass from a Boston shaker, use a bar muddler to crush the fennel slices, sage and salt until you achieve a fragrant, pulpy mush. Add the vodka or gin, chartreuse, lemon juice and simple syrup to the mixture; stir lightly to combine and to remove the syrup from the spoon.
Fill the metal part of the Boston shaker ⅔ full with ice. Pour the muddled gin or vodka mixture (including pulp) over the ice. Cap the shaker with the pint glass. Shake vigorously until well chilled. Using a Hawthorn strainer double strain the cocktail through a wire-mesh sieve into an ice-filled highball glass. Top with club soda and stir gently. Garnish with the fennel frond. Makes 1.
I’ll trade these coyotes in Glassell Park with some of your fennel pollen! Also, love the idea of fennel in cocktails. Never really considered it until now.
What a great cocktail! Fennel is a favorite (even the comments are alive with alliteration!) and the addition of sage sounds amazing. Also, if I didn’t know you lived in California,I would say you were here in the Sonoran Desert, where the wildlife is identical, down to the Moutnain Lion (we just call him Kitty).
This looks delicious and I loved your alliterations:)
What a wonderful drink. I grew up in Brentwood, here in Los Angeles, and there was wild fennel everywhere. We used to grab it and snack on it as we walked to school. Of course, I can not close without a comment on the glorious Dorothy Thorpe glasses. They too bring back memories of a Brentwood childhood. Cheers!
Okay — I need this drink right now — too bad I could not pluck it from the screen. Great recipe!
I haven’t seen wild fennel out here in Virginia. A couple of years ago we took the kids out to SF for a few days on our way to a family wedding in Hawaii. We took the ferry out to Sausalito one day and during a long walk we came upon wild fennel. Lots of it, growing everywhere like weeds. Needless to say I was green with envy and bummed that I couldn’t bring any back. So many supermarkets whack the stalks and fronds right off the bulb before setting them out in the produce section. I hope one day they’ll get a clue. Thanks for sharing this recipe from your lovely book, which I have. It sounds perfect for this time of year. Cheers, D
Perfect! I just bought some fennel yesterday!
I had a savory margarita this weekend and it totally made me think of you! Given that I can’t handle the licorice flavor of fennel in my food, I’m not sure how I would do with it in a beverage…but I’m willing to give it a try!
Have you harvested “Culinary Fairy Dust” a.k.a fennel pollen in your foraging adventures? If so, I am raiding your ‘hood.
Yes ! have! GREG
I want to go hiking with you. And the drink looks fantastic!
what a fun drink and even cooler that you foraged for it
What a fabulous sounding cocktail! I love the ingredients in this and I can imagine how refreshing this would be 🙂
How wonderful that you have all that nature and wildlife in the midst of LA. This is the best use of fennel fronds I’ve seen — fizz away!
Not sure what is causing more envy; the fact that you live next to hiking trails, the fact that you have EDIBLES on those hiking trails (Phoenix hiking trail “edibles” start and end with prickly pear), or the fact that you are in current possession of all the ingredients to make this cocktail. At least I can remedy the last one.
Oooh! Anise tingles. Yes, please. 🙂 Love those little savory notes in cocktails to keep sweetness in balance, Greg. This sip is definitely going on my list to usher in spring. Thanks for sharing!
Gin for me, please. This is a great cocktail — I definitely need to make it. There aren’t that many good ones with Chartreuse (of either hue), and I do like fennel. Good stuff. Happy foraging!
My knees get weak every time I catch a glimpse of your D Thorpe collection. Methinks I would really enjoy this cocktail in its gin variety. Something seems incredibly right about that. Of course, everything is right when served in Dorothy Thorpe.