Photo by Michael Piazza / Styled by Emmet Kelty

8 ounces fennel-infused gin*
6 ounces pressed apple juice
4 ounces Amaro Montenegro
2 ounces lemon juice

Combine ingredients in a 1-quart jar (the Weck tulip jar is a beautiful choice). When ready to serve, stir and serve over ice. Garnish with a lemon peel.

*FENNEL-INFUSED GIN
4 cups chopped fennel
1 bottle of gin (750 milliliters) 

Slice fennel thinly (use a mandoline, if you have one). Combine with gin and let sit at room temperature for 24 hours or longer,  to taste. 

This recipe appeared in the Fall 2017 issue.