Yield: 1 Serving

Ingredients:

Candied Fennel:
• 1 bulb fennel
• Simple syrup, to cover
  
  For Sage Syrup:
• 2 cups water
• 2 cups sugar
• Handful of sage
  
  To Assemble and Serve:
• 2 ounces Glenmorangie 10-year single malt scotch
• 1 bar spoon of Pernod
• ¼ ounce sage syrup
• 2 ounces coconut milk
• ½ ounce heavy whipping cream

Method:
For the Candied Fennel:
Thinly slice fennel and soak in simple syrup for 30 minutes. Dehydrate until crispy.

For the Sage Syrup:
Steep water, sugar and sage until flavorful and syrupy. Strain and reserve.

To Assemble and Serve:
Shake all ingredients and strain over crushed ice in a highball. Garnish with a candied fennel chip

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