Daiquiris, which allow for endless modifications, are the comeback kid of the cocktail world. Traditionally made with just three ingredients, their simplicity allows for variations of any kind: tropical, herbal or even savory. This cucumber and fennel variation uses fresh, seasonal yet unconventional flavors for a Daiquiri with vegetal character. Paired with bright fresh citrus and a quality white rum, this cocktail is perfect poolside or batched for your next dinner party.
Fennel & Cucumber Daiquiri
Serves | 1 |
Fennel Simple Syrup (Yields 24 ounces)
- 2 cups granulated sugar
- 1 cup water
- 1 fennel bulb, thinly sliced
- ½ cup roughly chopped fennel fronds
- 1 pinch kosher salt
- 1 1-inch cucumber slice, plus more for garnish
- ½ oz fennel simple syrup (recipe below)
- 2 oz white rum
- 1 oz fresh lime juice
| Preparation – Fennel Simple Syrup | In a medium saucepan over medium-high heat, add sugar and water, stirring until sugar has dissolved. Bring to a simmer and remove from heat. Add sliced fennel and fennel fronds to pan and allow to infuse until cool, about 15 to 20 minutes. Strain solids. Refrigerate for up to 2 weeks.
| Preparation – Cocktail | In a shaker tin, add cucumber slice and simple syrup and lightly muddle to release cucumber juices. Add white rum, lime juice and ice and shake vigorously; strain into a chilled coupe glass. Garnish with a cucumber slice. Serve.