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.Print
- 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 Sapphire))
- 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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