Ingredients

• 50ml Dà Mhìle Apple Brandy

• 50ml Pear juice

• 20ml Fennel Syrup

• Fennel top to garnish

Equipment

• Cocktail shaker

• Hawthorne strainer

• Fine strainer (optional)

• Coup glass (150ml)

Method

• Make a fennel syrup

• Chill coup glass by filling with ice and leave to one side

• Pour the syrup with the juice and Dà Mhìle Apple Brandy into a cocktail shaker

• Add ice cubes to shaker and shake vigorously for 10 seconds

• Empty the ice from the chilled glass and double strain the shaken cocktail into the glass (single straining is sufficient if a fine strainer is not available)

• Finish with a garnish of fennel fronds