The Fenhound
Yield 4 drinks
Ingredients
For the infusion:
- 2 C decent vodka
- 2 Small fennel bulbs, fronds removed and chopped into quarters
For the drink (measured for one drink):
- 1 shot of fennel infused vodka
- Dash of grapefruit bitters
- 1 C fresh squeezed grapefruit juice
- 1/2 C organic cane sugar
- 1 Tbsp fennel seeds
- Optional: Tbsp of honey or simple syrup
- To serve: Slice of grapefruit
Instructions
For the infusion:
- Put the fennel inside a clean, dry mason jar (or air-tight container). Top with vodka. Cover and place in a dark, cool place for 7 days and 7 nights. Each day, gently turn the jar to help the flavor infuse. After 7 days, remove the fennel from the infusion and strain the vodka. This will keep for a week in the fridge but I guzzled mine.
For the cocktail:
- Place the sugar and fennel seeds in a mortar and pestle. Bash together until the seeds are fragrant. Pour mixture onto a shallow plate.
- Use a wedge of grapefruit to wet the lip of a glass and then dunk said edge into the sugar/fennel to rim. Set aside.
- Pour the infused vodka, fresh squeezed juice, bitters and (if using) sweetener into a cocktail shaker (or mason jar), top with lots of ice, cover and shake until it seems silly.
- Pour (strain if desired) into prepared glasses. Garnish with a wedge of grapefruit.
Drink.
Notes
This cocktail does take a bit of planning and preparation as it infuses. Sadly this means you can't throw it together tonight when a case of the Mondays hits. But it also means you can throw a couple ingredients in a jar and look forward to NEXT Monday night. Or Tuesday night. Or any damn night you want because sometimes we just need a little boozy simplicity in our lives, right?
Recipe by She Eats at https://sheeats.ca/2015/03/salty-dog-cocktail-fenhound/