Created by bartender Alexis Osborne of Acorn in Denver, this warming drink evokes campfire chats and cold days when you're snuggled under a blanket with a good book. It's bright and flavorful with a fruity undertone. The fennel proves mild and slightly minty but helps give the cocktail body and a slight clarifying aftertaste.
This recipe originally appeared as part of “Everything You Need to Know About the Drinks That Could Save Your Morning.”
- 1 1/4 oz The Real McCoy 12-year-old rum
- 1 oz Père-Magloire V.S.O.P. calvados
- 3/4 oz 291 Distillery The DECC citrus clove liqueur
- 1/2 oz Fennel syrup*
- 3/4 oz Apricot puree
- 1/5 oz Fresh lemon juice
- 2 dashes Strongwater Wildfire bitters
- Garnish: Lemon square
- Garnish: Clove
Add all ingredients into a cocktail shaker with ice and shake.
Strain into rocks glass over fresh ice.
Garnish with a lemon square studded with a whole clove.
*Fennel syrup: Toast 4 oz fennel seeds. Add the fennel seeds, 8 oz sugar and 8 oz water to a pot, and bring to boil. Simmer for 15 minutes and strain. Makes 16 oz.