I always like to end the week with a drink recipe, and (believe it or not) I found a gin and tonic recipe with fennel to fit this week’s theme. I was a little skeptical about the fennel, but the grapefruit sounded like it would work well in a gin and tonic. Plus I already knew the black pepper would work after trying it in Charred Lemon, Rosemary and Coriander Gin and Tonics. So… Fennel in a cocktail. This is something I have to try!
This is the gin & tonic to end all gin & tonics.
There aren’t a ton of ingredients to this cocktail, but that’s not unusual for a beverage. I do recommend buying a good quality gin, though, but you probably know that if you’re a gin drinker. I chose Hendrick’s since I had it on hand and it’s one of my favorites. It’s not too dry, and the rose and cucumber flavors are soooo good! I also opted for red grapefruit. No particular reason other than it’s pretty.
The “work” for this recipe was slicing 1/4 of a fennel bulb. I use the term “work” loosely. Then it’s a matter of adding the fennel and gin to a glass container and letting it infuse for at least 8 hours. I infused mine for 24, and I was very happy with the result.
I keep a couple of glass bottles like these on hand just for infusing liquors and making simple syrups. The wide necks make it easy to get whatever I use for the infusion in and, most importantly, out of the bottle so it can be reused. I also love the rubber seals that make the bottles airtight so the contents stay fresh.