In an uncommon partnership, Katie Weismann mixes fennel-infused light-aroma baijiu with mezcal for an earthy and smoky base, which is then balanced out by a sweet syrup and tangy acid-adjusted watermelon juice. At Spoke Wine Bar, the drink gets an added herbal boost from fennel seed syrup, but a simple syrup works well for the home bar.
Season of Strangers
Katie Weismann | Somerville, Massachusetts
Ingredients
Serving: 1
- 1 1/4 ounces fennel-infused light-aroma baijiu (see Editor’s Note)
- 1 ounce acid-adjusted watermelon juice (5 grams citric acid to 500 grams strained juice)
- 1/2 ounce mezcal
- 1/4 ounce simple syrup (1:1, sugar to water)
- egg white
Directions
- Add all ingredients to a mixing tin and dry shake (without ice).
- Add ice and shake again until chilled.
- Double-strain into a glass.
Editor's Note
Fennel-Infused Light-Aroma Baijiu
Combine 750 milliliters of light-aroma baijiu (preferably Er Guo Tou) with 50 grams of fennel stems and fronds, and infuse for a week. Strain out fennel, then refrigerate.