Golden Bowl

Recipe from Lot 2

Adapted by Melissa Clark

Golden Bowl
Andrew Scrivani for The New York Times
Rating
4(25)
Comments
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The rules for matching cocktails with food are a lot more lax than with wine. Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d’oeuvres can be, and vice versa. For simpler cocktails, simple foods work best.

To accompany this rye- and fennel-flavored cocktail, I whipped toasted fennel seeds and fragrant dark green fennel fronds into a velvety smooth white bean dip, which we scooped up with slivers of the bulb. One large, feathery fennel sufficed for both cocktails and dip. —Melissa Clark

Featured in: Allowing Cocktails to Stir the Meal

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Ingredients

Yield:1 serving
  • 11-inch piece fresh ginger root
  • 1cup superfine sugar
  • Tiny pinch kosher salt
  • 1tablespoon finely chopped fennel fronds, including stems, preferably bronze fennel, plus a sprig for garnish
  • 2ounces rye whiskey, preferably Old Overholt
  • ¾ounce fresh orange juice
  • ½teaspoon absinthe, preferably Kubler
  • ½teaspoon fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

915 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 198 grams carbohydrates; 1 gram dietary fiber; 194 grams sugars; 1 gram protein; 69 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Finely grate the ginger, wrap it in cheesecloth and squeeze out the juice.

  2. Step 2

    Make simple syrup by combining the superfine sugar with 1 cup water in a jar; shake until sugar is dissolved. (This will keep in the refrigerator for weeks.)

  3. Step 3

    In a mixing glass, muddle salt and fennel fronds. Add whiskey, orange juice, 1 teaspoon simple syrup, absinthe, lemon juice and ½ teaspoon of the ginger juice. Fill mixing glass ⅔ full of ice and shake vigorously. Taste and add more simple syrup if you like.

  4. Step 4

    Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a sprig of fennel frond.

Ratings

4 out of 5
25 user ratings
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dotto

Added ginger to the simple syrup as it heated, cooled a few hours, then strained. Otherwise, followed recipe exactly. 4 of 4 thought the cocktail delicious and beautiful; 2 of 4 didn’t enjoy its frond floater bumping up against their teeth. Remove it when necessary— problem solved. There were no leftovers in the pitcher, though. Will make again, especially with the paired white bean fennel dip.

Pablo Grande

Terrific cocktail. Well worth the effort to make the ginger juice. I used Bulleit Rye and Absinthe Verte, a local product from St. George Spirits. And the white bean dip with fennel fronds and toasted fennel seeds is a winner, too.

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Credits

Adapted from Lot 2

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