citrus spritz.

ingredients

fennel syrup

• 1 tsp. fennel seeds
• .5 c. cane sugar
• .5 cup water

spritz

• .25 oz. fennel syrup
• squeeze of lemon
• 1.5 oz. non-alc aperitif of choice
• pinch of salt
• .5 c. ice
• 3–4 oz. passion fruit tangerine hiyo
• kumquats, fennel fronds, and olive oil droplets, for garnish

directions

for the fennel syrup

add sugar, water, and fennel seeds to a sauce pan, then bring to a simmer. once sugar is dissolved, remove from heat and let the flavors steep while the syrup cools. strain out the seeds and transfer into an airtight container. chill in the fridge overnight or for up to three weeks.

for the spritz

grab a shaker and add in fennel syrup, lemon, apéritif, and salt, then shake well to combine. strain mixture into a serving glass filled with ice. top with passion fruit tangerine hiyo and garnish with kumquat slices, fennel fronds, and a few droplets of olive oil.