A couple months ago, I bought a bulb of fennel from the farmers market. It had the most gorgeous long stem, overflowing with feathery fronds.
This kind of fennel is harder and harder to come by. Not a chance at our local super markets. They like to chop off the beautiful tops to make the bulbs all tidy when stacked.
It always makes me feel like I’m getting ripped off when I have to purchase fennel like that. I do as much with the fronds as I do with the bulb. So whenever I spot it at the farmers market, I grab it.
Well, this time around I had loads of greenery left over after a project. I started to think about how its licorice-like flavors would pair with the Costco-size bottle of vodka sitting on the counter (don’t judge). I’d had fennel infused cocktails before, but it was as a flavor accent, in the syrup or as a garnish, versus the main attraction.
