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.

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