Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsG’in Fennel
By Jonathan M. Forester on Mar 6, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | Send feedback »
photo by Peter Pioppo from Studio P
G’in Fennel created by Junior Merino
4/6 lime
2 table spoons chopped Fennel
½ The Liquid Chef Lemon Grass-Aloe Vera Syrup
1 ¾ oz G’vine Nouaison
½ oz Martini & Rossi Bianco
Muddle the first 3 ingredients in a shaker, add the rest of the ingredients, ice, shaker and double strain over ice. Garnish with a small branch of Dill.
This cocktail was first served at the 2008 Tales of the Cocktail in New Orleans as well as the 2008 Star Chef’s Congress Cocktail among other events.
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