Fresh and not too sweet, this cocktail lets all the flavors and aromas shine through.
Makes 1 cocktail
Ingredients
1 ounce classic style gin
1 ounce cold-pressed carrot juice
¾ ounce lemon juice
1 ounce honey fennel syrup (recipe follows)
3 ounces Stem Ciders Lavender
Garnish
Carrot curl and fennel pollen
Directions
In a shaker tin, combine all ingredients except the cider. Fill ¾ full with ice, then cap and shake vigorously to combine. Strain into a large rocks or Collins glass filled with crushed ice, then top with cider. Add a little more crushed ice if needed, then sprinkle with fennel pollen and garnish with a carrot curl. Serve immediately.
Honey Fennel Syrup
Makes about 1 ¾ cup
Ingredients
1 cup premium honey
1 cup water
1 tablespoon edible lavender flowers
½ teaspoon fennel pollen
Directions
Bring all ingredients just to a boil, stirring to dissolve the honey. Remove from heat and let steep until room temperature, about 15 minutes. Strain out any solids and store in the fridge for up to a month.
