Menu Enter a recipe name, ingredient, keyword...

DreiFromBK

Campari-Fennel Aperitif

By

Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it's blended with a little sparkling wine as it is here. Neal Bodenheimer, the owner of Cure in New Orleans, loves how the vivid-red Italian spirit tastes with fennel. "This is a perfect way to use up any leftover fennel fronds from the kitchen," he says.

Google Ads
Rate this recipe 5/5 (3 Votes)

Ingredients

  • Handful of fennel fronds, plus 1 small sprig for garnish
  • 3 lemon wheels
  • 2 ounces dry sparkling wine
  • 3/4 ounce Campari
  • 1/2 ounce simple syrup (see Note)
  • One 2-inch-long strip of lemon peel
  • Ice

Details

Adapted from foodandwine.com

Preparation

Step 1


In a cocktail shaker, combine the fennel fronds with the lemon wheels, sparkling wine, Campari and simple syrup. Muddle 20 times. Add ice and shake well. Strain into an ice-filled rocks glass. Squeeze the lemon peel over the drink and add it to the glass. Garnish with the fennel sprig and serve.

Notes

To make simple syrup, simmer 1/2 cup water with 1/2 cup sugar in a small saucepan over moderate heat, stirring until the sugar has dissolved. Let the syrup cool. The simple syrup can be refrigerated for up to 1 month.

‚Äč

You'll also love

Review this recipe

Braised Sea Bass, Fennel, Kalamata Olives, Saffron Risotto Chocolate Wafers with Ginger, Fennel and Sea Salt