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.
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.
**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.