Leftover Fennel Fronds? Make a Cocktail!

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We're always looking for new ways to use a whole head of fennel, and particularly the fronds. There are only so many dishes one can garnish with the delicate, anise-scented herb, so now we're turning to drinks… 

In addition to their pretty green color, fresh fennel fronds have a subtle licorice aroma that would complement many citrus-based cocktails and apéritifs like Aperol and Campari. We're also experimenting with a batch of fennel-frond infused vodka, and fennel frond-infused simple syrup is another possibility. 

Have you used fennel fronds in cocktails or other drinks? 

Some recipes to try:
Campari-Fennel Aperitif at Food & Wine
Golden Bowl at New York Times 
Fennel Lemon Crunch at Organic Authority
Fennel-Infused Vodka at Mother Nature Network

Related: Top 5 Ways to Use Fennel Stalks & Fronds

(Images: Candace Hartley/Shutterstock)

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Main, Drinks, Cocktail, Herbs, Ingredient

Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel

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