Fennel & Cucumber Daiquiri

Fennel & Cucumber Daiquiri.

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.

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Rogan Howitt is beverage director of Good Spirits Co. in Springfield, Missouri.

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