When I saw Bon Appétit post this cocktail, I just had to make it for the weekend – hopefully I can inspire you to do the same!

Both blood orange and fennel stand out as interesting, decidedly Spring-y flavors for me. Also, blood oranges are in season at the moment, so you should be able to get your hands on some. (I hate it when I ask about technically-out-of-season produce at Whole Foods and they give you that judging look.) Lastly, this cocktail is vodka-based, which tends to be more of a crowd-pleaser – perfect for this time of year, when people are crawling out of their caves and socializing again!

To make the fennel syrup, heat ½ cup sugar, ½ cup water, and 2 tablespoons fennel seeds until the sugar is dissolved. Strain out the seeds and allow to come to room temperature, or chill.

I found that a blood orange produces around 1 oz of juice, so for the recipe below, you’ll need six oranges. Make sure to choose softer oranges, they’ll produce more juice! I also pressed the juice through a fine mesh strainer to remove any excess pulp and make the drink cleaner.

Stir together:

  • 2 oz fennel syrup
  • 10 oz vodka
  • 6 oz blood orange juice
  • 4 oz lemon juice

Pour into four lowball glasses, preferably over a large cube of ice. If you don’t have a fancy ice mold, use regular ice instead! Garnish with a piece of fresh fennel, if desired. Makes 4-6 drinks.


Adapted from Bon Appétit


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