Light, delicate flavors with a hint of the licorice in the fennel and lovely fig notes build a whiskey sour for early fall. Nothing heavy or aggressive about it, it’s a sweet, easy sip you can whip up with a squeeze of lemon juice and a muddling of fresh figs.
1/2barspoonhibiscus syrup(just to add a tiny bit more color)
¾ozaquafaba or egg white
3dashes Bittercube cherry bark vanilla bitters
Garnish: fresh fig
Combine fennel syrup, lemon juice and figs in the bottom of a shaker. Muddle well, until the figs are broken up. Add the egg white/aquafaba, whiskey and bitters. Add ice and shake until very, very cold, at least 30 seconds. If you don’t have the arms for it, double strain into a mixing glass and use a milk frother whisk on the cocktail for about 20 seconds, or until it’s light and fluffy. Pour into a chilled coupe glass and garnish with a fresh fig.
**Fennel Simple Syrup
1 medium bulb fennel, chopped
1 cup sugar
¾ cup water
1 star anise
Head 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.