Fennel Puccini
Kelly Allen
We've spiced ours up with a little Orange & Fennel Botanical Syrup from Wild Roots Apothecary and a dash of our own sumac bitters for good measure.
Ingredients
- 8 mandarin orange segments, separated, plus additional segments for garnishing
- 2-3 oz prosecco
- 1 oz Wild Roots Orange & Fennel Botanical Syrup
- 1 oz Gin
- 1 dash Artemisia Sumac Bitters
- Ice
Preparation
-
In a shaker, muddle the mandarin segments with the gin and the wild roots syrup. Add ice and shake until well-chilled.
- Add some ice to a white wine glass. Add the reserved mandarin segments to the glass. Strain the muddled mixture over the ice, following with the dash of sumac bitters. Top off with the prosecco, stirring once or twice to combine.
