Bright citrus meets soft herbal sweetness in this elegant sour.
Barossa Dry Gin and Cointreau bring bold orange and juniper character, balanced by fresh lemon and our house made fennel syrup.
Silky, aromatic and lifted with fennel fronds, it’s a refined twist on a classic sour that finishes clean and refreshingly dry.
Perfect for lovers of citrus driven cocktails with a subtle savoury edge.
Ingredients
• 30ml Barossa Dry Gin
• 30ml Cointreau
• 30ml Lemon juice
• 15ml fennel syrup*
• Dash of Orange Bitters
• 3 drops wonderfoam
Method
1. Place all ingredients into a shaker
2. Dry shake for 20 seconds
3. Shake again on ice
4. Single strain into a chilled coupe glass
5. Garnish with Fennel fronds
FENNEL SUGAR SYRUP
Ingredients
• 250ml Water
• 250g Sugar
• 1 Fennel Bulb washed and chopped up (keep the fennel fronds for garnishes)
Method
To make the fennel sugar syrup, place the water, sugar and fennel into a saucepan.
Bring to the boil and boil for 1 minute until liquid is slightly syrupy, then turn off heat and allow to infuse for a few hours, preferably overnight. Strain and store in the fridge ready to use.
