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–+ servings
Fennel Peppercorn Sazerac with star anise and lemon peel garnish

Fennel and Peppercorn Sazerac

Heather Wibbels
Twist up the aromas and flavors on your Sazerac with this intriguing combination of fennel and peppercorn in a Sazerac. Think of fresh fennel on a salad with cracked pepper and some spicy vegetables and a sweet dressing. It’s a flavor combination that elevates the classic Sazerac.
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Course Drinks
Cuisine rye cocktail
Servings 1

Ingredients
  

  • 2 oz rye whiskey
  • ½ oz fennel simple syrup
  • 3 dashes Peychaud’s bitters
  • 1 barspoon peppercorn tincture
  • Absinthe mist for glass
  • Lemon peel: use and discard

Instructions
 

  • Chill glass and add 1 to 2 spritzes of absinthe to the glass. Combine rye, fennel simple syrup, bitters and tincture in a mixing glass and fill with ice. Stir until well-chilled, about 30 seconds. Strain into your chilled, rinsed, or misted glass and express the lemon peel over the drink. Discard the lemon peel.

Notes

**Fennel Simple Syrup
  • 1 medium bulb fennel, chopped
  • 1 cup sugar
  • ¾ cup water
  • 1 star anise
Heat sugar and water to simmer. Add the fennel and star anise. Let it return to a simmer, then take off heat. Let steep for 1 hour. Strain and store in fridge. Will keep for about a month.
***Peppercorn Tincture
  • 2 tablespoons peppercorns
  • 2 oz high proof grain alcohol or vodka
Put peppercorns and alcohol in a small glass jar. Put in a cool, dark place, agitating every few hours. After 24 hours, taste test. See if the tincture is strong enough for you. I usually leave mine in 48 to 72 hours. Strain and store in a clean glass jar in a cool, dark place.
Keyword absinthe, fennel, peppercorn, rye cocktail, sazerac
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