Autumn Harvest

1.5 oz. ALOO Gin

1 oz. Apple cider

.75 oz. Toasted fennel syrup*

.75 oz. Fresh lemon juice

Combine all ingredients and shake with ice. Strain into a coupe and garnish with a fan of thinly-cut apple slices.

*To make toasted fennel syrup:⠀
In a cast iron pan, toast 1/4 cup fennel seeds until they are aromatic. In a small saucepan, combine 1 cup sugar, 1 cup water, and the toasted fennel seeds. Cook over medium heat until the sugar completely dissolves. Remove from heat, cover and let stand for 20 minutes. Pour the fennel syrup through a fine strainer and let cool until room temperature, about 30 minutes. Syrup will keep, airtight, in the refrigerator for up to 1 month. Use leftover fennel syrup in an Old Fashioned or try it in La Marseillaise.