Whiskey Sour Recipe: The Fonzworth - Imbibe Magazine Subscribe + Save

The Fonzworth: A Whiskey Sour Recipe

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.”

Ingredients

  • 1 oz. corn whiskey
  • 1 1/2 oz. carrot fennel syrup
  • 3/4 oz. fresh lemon juice
  • 3 dashes Fee Brothers Fee Foam (optional)
  • Tools:shaker, strainer
  • Glass:rocks
  • Garnish:grated cinnamon

Preparation

Add all of the ingredients to a shaker filled with ice. Shake to chill and strain over a large ice cube into a glass. Garnish.

Carrot Fennel SyrupAdd 200g of fennel juice (juiced from bulbs with the core removed), 300g of white sugar, and 500g of carrot juice to a blender and blend until the sugar is dissolved. Will keep in the refrigerator for 2 weeks.

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