Ingredients
| 40ml tequila blanco | |
| 20ml Hastings Distillers L’Opera (or Aperol) | |
| 30ml lemon juice | |
| 15ml wild fennel cordial | |
| 20ml aquafaba | |
| wild fennel sherbet, to garnish | |
| FOR THE WILD FENNEL CORDIAL | |
| 100g fresh fennel leaves, bruised | |
| 500g white sugar | |
| 1g citric acid | |
| FOR THE WILD FENNEL SHERBET | |
| 50g fennel powder | |
| 150g caster sugar | |
| 5g citric acid |
Serve with Smoked fish mousse
Instructions
| 1. | Combine all the ingredients and shake without ice to emulsify the aquafaba. |
| 2. | Then add ice and shake for 8-10 seconds. |
| 3. | Strain into a coupette and garnish with wild fennel sherbet. |
| 4. | WILD FENNEL CORDIAL |
| 5. | Mix the fennel leaves with 500ml of boiling water and let it brew for 10 minutes. |
| 6. | Strain, add the sugar and stir until dissolved. |
| 7. | Add the citric acid and stir to dissolve. |
| 8. | Bottle and label – it will keep for up to 7 days. |
| 9. | WILD FENNEL SHERBET |
| 10. | Blend the fennel powder, sugar and citric acid in a blender for about 15 seconds. |
| 11. | Store the sherbet in a plastic container. |
Drinks Andrea Marseglia / Bites James Beck / Photography Florence Charvin
Leave a Reply