Liquor-ish: Fennel with a Kick

Fennel (AKA fresh anise) is a bulbous vegetable with a light licorice flavor. It’s used quite a bit in Mediterranean cuisine. For drinks, it can add a pleasant anise flavor that is similar to a pastis or absinthe, but not as strong. Fennel adds a nice nuance and works best when added with other ingredients. (Personally, I can’t stand licorice … but I love fennel! It’s much lighter and just adds a beautiful note to a cocktail.)

This time of year fennel bulbs are huge, but the bulbs are not the only source of flavor. The entire vegetable can be used—the bulb (juiced, or sliced/diced and pickled) and the stems and fronds (muddling, infusing, garnishing).

This cocktail, The Fennel Word, is a light and refreshing highball with savory flavors of cucumber, parsley and fennel. I made it with tequila because I love the grassiness and earthy flavors of agave, which pair really well with savory ingredients. A good gin would work too.