Newly opened in December 2016 from "Top Chef" alum Ryan Scott, the cocktail menu at San Francisco’s Finn Town boasts plenty of fresh juices—cucumber, ginger, etc. But fennel’s not one you see on the drink menu very often. This drink by bartender Anthony Parks lends freshness and subtle anise to a tequila-forward sipper.
- 1 1/2 oz Cimarrón blanco tequila
- 1/2 oz El Silencio espadín mezcal
- 1 1/2 oz Fennel juice (juice of fennel bulbs)
- 1/2 oz Freshly Squeezed Lime Juice
- 1/2 oz Agave syrup
- Soda water, to top
- Garnish: Fennel fronds
- Garnish: Fennel pollen
Combine all of the ingredients except the soda water into a shaker with ice, and shake until chilled.
Pour over fresh ice into a Collins glass, and top with the soda water.
Garnish with fennel fronds and fennel pollen.