The Highland Frappe
Bar Chef Andy Minchow of Repast – Atlanta, GA
Adapted by
December 2006

Yield: 1 Serving


    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

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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