In this fragrant sour, Kirk Estopinal maintains a light flavor profile by using fennel tea syrup and rose water over a Cognac base. The floral notes of rose and bright anise transform this winter classic into a springtime staple.
- 2 ounces Cognac
- 3/4 ounce lemon juice
- 3/4 ounce fennel tea syrup (see Editor's Note)
- 10 drops rose water
- 2 mint leaves
Garnish: mint leaf
- Combine all ingredients in a cocktail shaker.
- Shake and strain the drink into a coupe.
- Garnish with a mint leaf.
To make the fennel tea syrup: Toast four tablespoons of fennel seeds over medium heat in a dry pan until fragrant. Bring four cups of hot water to a boil and cool to between 190 to 200 degrees fahrenheit. Place the toasted seeds into the water along with four cups of white sugar. Stir to dissolve, allow the mixture to cool and strain.