In the interest in reducing waste, The Snug bartender Britta Currie turned leftover fennel bulbs, whose fronds were used for a garnish, into a syrup for this unique take on a whiskey sour recipe. "I know I’m not the only one who thinks about food when it comes to cocktails," she says. "But to me fennel, carrot, and corn seemed like a no-brainer. Imagine a juicy, vegetal whiskey sour."