Cocktail & Other Recipes Other Recipes


Fennelcello / Tim Nusog

Everyone loves limoncello, the delightful Italian liqueur flavored with bright lemons. Fennelcello, also known as finocchietto, is a similarly infused liqueur but instead features fennel’s licorice-like bite. 

If you like anise-flavored spirits such as sambuca or absinthe, you’ll love this fennel-infused liqueur. It was created by David Welch while he was a bartender at and co-owner of the now-closed Lincoln Restaurant in Portland, Oregon.

In keeping with the current anti-waste ethic, this recipe calls for the parts of the fennel plant that are edible but often thrown out—the stalks, fronds and leaves left over after the bulb is used in various culinary applications.

As for what to do with it, in Naples it’s often served neat as a post-dinner digestif. Cocktail lovers might try it in a Martini-like format, stirring together equal parts gin, dry vermouth and fennelcello. 


  • 1 750-mL bottle vodka
  • 1/2 pound fennel (stalks, fronds and leaves)
  • 12 ounces simple syrup


  1. Add the vodka and fennel into a large jar.

  2. Cover with plastic wrap and refrigerate for 4 days.

  3. Strain out and discard solids.

  4. Add the simple syrup and stir to combine.

  5. Serve chilled. Will keep, refrigerated in a sealed container, for up to 1 week.