Shu Jam Fizz

Recipe from Summit Bar

Adapted by Jonathan Miles

Published October 17, 2009

  • Evan Sung for The New York Times
Media 1 of 1
Rating
4(11)
Comments
Read comments

—Jonathan Miles

Featured in: Shu Jam Fizz

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 serving

  • Absinthe

  • 2 ounces DH Krahn gin

  • 1 teaspoon apricot jam

  • ¾ ounce fennel syrup

  • ¾ ounce freshly squeezed lemon juice

  • Dash of Fee Brothers Peach Bitters

  • Club soda

Ingredient Substitution Guide

Preparation

  1. Step 1

    Rinse a Collins glass by swirling absinthe inside it, just enough to coat the sides; discard excess. Combine gin, jam, fennel syrup, lemon juice and bitters in a shaker with ice, and shake. Add ice to the prepared glass, and into that strain the contents of the shaker. Top with the soda, and serve.

Tip

  • To make the fennel syrup: In a small saucepan combine 2 tablespoons ground fennel seeds with 8 ounces water and 8 ounces simple syrup. Bring to boil, then lower the heat and simmer, covered, for 30 minutes. Strain and cool.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
11 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from Summit Bar

Recipe Tags

or to save this recipe.