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?
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