Apple Fennel Punch
- 1/4 cup toasted fennel seeds
- 1 tablespoon fennel pollen
- 1 1/2 cups rich simple syrup
- Peeled zest and 6 ounces fresh juice from 6 lemons (yellow part of zest only, in strips)
- 2 ounces raw sugar
- 6 ounces fennel syrup
- 4 teaspoons loose bergamot tea leaves
- 3 cups hot water
- 25 ounces Rittenhouse rye
- 29 ounces Stone's ginger wine
- 17 ounces Bergamot shrub
- 17 ounces Schรถnauer apple liqueur
- 1/4 ounce apple bitters, such as Bar Keep
- Produce
- Bergamot shrub (17 ounces)
- Loose bergamot tea leaves (4 teaspoons)
- Cooking & Baking
- Fennel pollen (1 tablespoon)
- Fennel seeds, toasted (1/4 cup)
- Fennel syrup (6 ounces)
- Simple syrup, rich (1 1/2 cups)
- Sugar, raw (2 ounces)
- Drinks
- Water, hot (3 cups)
- Beer, Wine & Liquor
- Apple bitters (1/4 ounce)
- Rittenhouse rye (25 ounces)
- Schรถnauer apple liqueur (17 ounces)
- Stone's ginger wine (29 ounces)
- Other
- Peeled zest and 6 ounces fresh juice from 6 lemons (yellow part of zest only, in strips)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 28, 2012 (1 month ago).
20 people saved this recipe.
