Fennel Gin Lemonade
Recipe by Richard Swan for Cliff’s Edge Restaurant at Silver Lake, Los Angeles
1 1/2 oz Broker’s Gin
2 oz Fennel Root juice
3/4 oz lemon juice*
3/4 oz agave
Shake with cracked ice, and strain over ice in a low ball glass. Top with Fennel foam and garnish with fennel fronds.
Fennel foam is made with equal parts fennel juice and egg whites, add St. Germain to taste.
*We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.