Apple Fennel Punch

Serving 8 people

540 min


  • apple 1/4 ounce apple bitters, such as Bar Keep
  • fennel 17 ounces Schönauer apple liqueur
  • fennel pollen 6 ounces fennel syrup
  • fennel seeds 1 tablespoon fennel pollen
  • lemon zest 1/4 cup toasted fennel seeds
  • raw sugar Peeled zest and 6 ounces fresh juice from 6 lemons (yellow part of zest only, in strips)
  • rye meal 2 ounces raw sugar
  • simple syrup 25 ounces Rittenhouse rye
  • tea 1 1/2 cups rich simple syrup (see note above)
  • water 4 teaspoons loose bergamot tea leaves
  • wine 3 cups hot water
  • 29 ounces Stone's ginger wine
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How to make it

  1. For the Fennel Syrup: combine the fennel seeds, pollen, and rich simple syrup in a medium saucepan over a low heat. Simmer for 15 minutes but do not allow the syrup to boil.
  2. Allow syrup to cool and store in an airtight container. Syrup will keep in a sealed container in the refrigerator for at least 1 week.
  3. For the Shrub: combine lemon zest and raw sugar in a sturdy bowl and muddle until mixture is a rough paste, about 2 minutes. Allow to sit for 30 minutes and muddle for another 5 minutes until a thick syrup is extracted from the rinds.
  4. Add 6 ounces fennel syrup and stir to combine.
  5. Brew the tea leaves in 3 cups hot water for 5 minutes.
  6. Add brewed tea to the lemon/fennel mixture and stir well.
  7. Let sit 5 minutes, then strain out solids through a fine mesh strainer and store the shrub in an airtight container in the fridge for up to 1 week, if not using immediately.
  8. To make the punch, combine rye, ginger wine, shrub, apple liqueur, lemon juice, and apple bitters in an airtight container. Allow chilling overnight.
  9. Pour into punch bowl or pitcher, serve in ice-filled glasses.