Bar Chef Andy Minchow
620 Glen Iris Dr NE # C
Atlanta, GA 30308
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
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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