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)