Tonic Fennel Conquest
This refreshing and aromatic cocktail, Tonic Fennel Conquest, is a delightful twist on the classic gin and tonic. It features a homemade citrus-and-fennel tonic and a spiced apple-celery juice, creating a flavorful and invigorating libation. Garnished with fragrant fennel and star anise, it's a captivating blend of fruity and herbal notes, perfect for a sophisticated palate.
Tonic Fennel Conquest
Tonic Fennel Conquest is a refreshing gin and tonic with a homemade citrus-and-fennel tonic and spiced apple-celery juice, garnished with fragrant fennel and star anise.
Ingredients
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh grapefruit juice
- 1 1/2 tablespoons fennel seeds
- 1 tablespoon cinchona bark powder
- 4 star anise
- Zest of 1 lime, plus 2 tablespoons juice
- Zest of 1/2 orange
- 2 1/2 cups sugar
- 2 tablespoons citric acid
- 1/8 teaspoon sea salt
- 2 teaspoons fennel seeds
- 1/2 chile de árbol
- 1 tablespoon sea salt
- 1/4 Granny Smith apple, cored
- 1/4 stalk celery
- Lemon wedge
- 2 oz. gin
- 1 oz. anise tonic
- 1 oz. club soda
- Fennel frond and star anise, for garnish
Instructions
- Mix lemon juice and 1/2 cup water in a bowl, then pour into an ice cube tray and freeze.
- Simmer grapefruit juice, fennel seeds, cinchona bark powder, star anise, lime zest and juice, orange zest, and water in a saucepan until slightly reduced, for about 45 minutes.
- Add sugar, citric acid, and salt; cook until sugar is dissolved, for 1-2 minutes. Then strain and chill the tonic.
- Grind fennel seeds and chile into a powder using a spice grinder, transfer to a plate, and stir in salt.
- Purée apple and celery in a food processor to extract juice.
- Rub the rim of a rocks glass with a lemon wedge and dip in fennel salt, then add lemon ice cubes.
- Squeeze the lemon wedge over a cocktail shaker, add gin, anise tonic, and ice. Shake vigorously and strain into the glass.
- Garnish with fennel frond and star anise.