According to seasonal produce guides, strawberry season starts right around now. But since it’s SO early in their season, it feels too soon to go strawberry-crazy. I have a feeling that a month or two from now will be when they’re in their prime. So as much as I wanted to include them in this month’s cocktail, I thought it was best to wait until they’re at their best.
So for April’s cocktail, I decided to honor Spring with a beverage that simply tastes like the Season itself. Light, bright, herbaceous and maybe even a little bit grassy. It’s the type of drink that you shake well and serve up in a small glass like a coupe. (which always makes me feel like I’m in a Speakeasy) I’m sadly lacking those, but have a good alternative of vintage juice glasses that work quite nicely. It’s also the type of drink that is almost completely booze but doesn’t taste like it, so proceed with caution.
makes one drink
1 1/2 ounces chopped fennel (fill up a shot glass or bar measure)
2 1/2 inch slices cucumber
1 oz lemon juice
1/2 tablespoon honey
1 1/2 ounces gin (I like Hendrick’s or Bombay Saphire)
cucumber ribbon, lemon slice, fennel fronds for garnish
- In a cocktail shaker, muddle the fennel and cucumber very well with the lemon juice. You want to muddle until it’s as close to liquid as you can get it.
- Add the honey, gin and a handful of ice.
- Shake well for at least 30 seconds and then strain into a coupe glass or receptacle or choice.
- Garnish with a cucumber ribbon, lemon slice and/or fennel fronds.
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