To create a drink that captures the spirit of the season, Beth Kirby of Local Milk went WAY back to the Middle Ages to develop this Fennel-Infused Verjus Cocktail.
Back then, verjus (pressed unripened grape juice) was a popular way to add bright lemony tangyness to food and drink, way before lemons were commonly available. Today verjus is becoming popular again as an ingredient in salad dressings, sauces, and yes, cocktails.
Beth’s fennel-infused vodka has an aromatic sweetness that pairs perfectly with the tart verjus, and this drink totally nails those end-of-autumn flavors. Read on for her recipe!
1 750mL good vodka
1 tablespoon fennel seeds
1 fresh bulb sliced with fronds
Fill a clean bottle or jar with a tight fitting lid with sliced fennel, fennel fronds, and the fennel seeds. Top with the vodka. Allow to sit for 1 week shaking a couple of times a day. After one week, taste, and if the flavor is to your liking it’s ready to serve. If not, let it sit a little long. When it’s done, strain and rebottle.
Fennel Verjus Cocktail
1.5 oz verjus
3 oz pear juice
Splash of orange bitters
1.5 oz infused fennel vodka
Stir verjus, pear juice, orange bitters, and infused vodka together. Pour over ice and garnish with citrus peel and a fennel frond. Can also be served straight-up if you prefer a stronger drink.
Beth Kirby is the Tennessee-based stylist, photographer, and blogger behind Local Milk, where she showcases her vast love for real food, and for elevating the everyday into something beautiful. Follow Beth on Instagram + Pinterest + Twitter.