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Диффордс и остатки шнапса.

Fen Ella

Glass:Old-fashioned ( а на картинке — купешка, вот я так и сделал)
Garnish:Fresh fennel

15 dried Fennel seeds
60 ml Blended Scotch whisky
15 ml Berentzen Apple Schnapps
4 ml Sugar syrup (1 water : 2 sugar)
4 ml Ricard Pastis
15 ml Chilled water (omit if wet ice)

praiseworthy
How to make:
MUDDLE fennel in stirring glass. Add other ingredients, STIR with ice and fine strain into ice-filled glass.
Comment:
Fennel and pastis freshen and delicately flavour Scotch with the merest hint of apple. Best made by infusing the fennel with the scotch whisky for a week or so rather than muddling.
Origin:
Created in July 2013 by Simon Difford at the Cabinet Room, London, England.

Понравилось. Укроп в тему. Даже пастис не противен.

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