Fennel and Yuzu Daiquiri
- 1 1/ 2 ounces white rum
- 1/ 2 ounce yuzu sake
- 3/ 4 ounce fresh lemon juice
- 3/ 4 ounce fennel syrup, recipe below
- Fennel, fronds, for ganrish
- Edible flowers, for garnish, optional
Add white rum, yuzu sake, lemon juice, fennel syrup, to an ice-filled cocktail shaker.
Close the shaker and shake vigorously for 2 minutes. Double strain the cocktail into a cocktail glass with ice. Garnish with fennel fronds, edible flowers and serve immediately.
For the Fennel Syrup
- 1 tablespoon fennel seeds
- 1 cup sugar
To Make the Fennel Syrup
Pulse fennel seeds in a spice grinder or mortar and pestle until coarse.
In a pot over medium heat, add ground fennel and water, bring to boil. Turn off heat, cover and let it infuse for 20 minutes. Add sugar and simmer for 2 minutes until it dissolves, strain with a fine-mesh strainer. Let it cool down, pour it into a pint-sized mason jar and refrigerate to use as needed.