Fennel and Yuzu Daiquiri
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Recipe Intro From dillonotuama
This refreshing citrus cocktail combines the bright tang of yuzu sake, the smooth warmth of white rum, and the subtle sweetness of homemade fennel syrup. Perfect for a sophisticated happy hour, this drink is easy to make and bursting with aromatic flavors.
- Recipe Card
Recipe Card
ingredients
For the Fennel Syrup:
- 1 tablespoon fennel seeds
- 1 cup granulated sugar
- 1 cup water
ingredients
For the Cocktail:
- 1 1/2 ounces white rum
- 1/2 ounce yuzu sake
- 3/4 ounce fresh lemon juice
- 3/4 ounce fennel syrup (above)
- Fennel fronds, for garnish
- Edible flowers (optional), for garnish
Method
Make the Fennel Syrup:
Step 1
Grind the fennel seeds using a spice grinder or mortar and pestle until coarsely ground.
Step 2
In a saucepan over medium heat, add the ground fennel and water. Bring to a boil, then turn off the heat. Cover and let it infuse for 20 minutes.
Step 3
Return the saucepan to low heat, add sugar, and simmer for 2 minutes, stirring until fully dissolved.
Step 4
Pour the syrup through a fine-mesh strainer to remove the fennel solids. Let it cool, then transfer to a pint-sized mason jar. Store in the refrigerator for up to two weeks.
Make the Cocktail:
Step 1
In a cocktail shaker filled with ice, combine white rum, yuzu sake, lemon juice, and fennel syrup. Shake vigorously for 15 seconds.
Step 2
Double strain into an ice-filled cocktail glass.
Step 3
Top with fresh fennel fronds and edible flowers, if using. Serve immediately.