Gateway Frond
Fennel (the plant, and its seed) has many wonderful culinary applications, and I find it to be a gateway to the anise/licorice flavor profile if you’re not sold on the flavor in a more intense format. I made a “no waste” syrup using some leftover fennel fronds (15g) and some clementines that were about to go bad (50g, in coins). I combined those with 1tsp of darkly toasted fennel seeds and equal sugar by total weight. Muddle, refrigerate overnight, strain, bottle, refrigerate.
Bald Borough
A brief break from the summery cocktails for something dark and boozy. For me, this type of drink is always in season, though admittedly enjoyed inside more than out in the intense heat. It’s a Manhattan riff, subbing some of the sweet vermouth for Amontillado sherry and Fernet Vallet. Both of these are fairly dry, so a touch of syrup helps balance the equation.