The vegetal sweetness of licorice-like fennel pairs beautifully with tart grapefruit and smoky mezcal in this cocktail from Manhattan restaurant Perla. This recipe first appeared in our March 2014 issue.
- 3 slices fennel, sliced thinly
- 1⁄2 oz. fresh lemon juice
- 1⁄4 oz. simple syrup
- 2 oz. fresh grapefruit juice
- 1 1⁄2 oz. mezcal
- Muddle fennel with lemon juice and simple syrup in a cocktail shaker. Add grapefruit juice, mescal, and ice; shake vigorously. Strain into a chilled coupe or martini glass; garnish with a fennel frond.