June 2, 2015 at 3:32 pm


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Recipe by Devon Dennis


1 1/2 oz. Fennel Infused VEEV Vodka

1 oz. Liquore Strega

1/4 oz. Honey Syrup

4-5 Mint Leaves

1/2 Lemon, Quartered


Muddle Lemon and Honey in a mixing tin. Clap and drop mint into tin, followed by the rest of your ingredients. Shake with ice. Double Strain into a double old fashioned glass filled with crushed ice. Garnish with a mint sprig.

Fennel Infused VEEV Recipe:

(Side note. If time is an issue or infusing sounds like too much effort, 2 dashes of Bar Keep Fennel Bitters is a slightly different but acceptable substitute alongside the normal 1 1/2 oz. VEEV)

Remove fronds from 3 fennel bulbs. Blanch. Cut into quarter size pieces. Combine one 750ml bottle of Veev and fennel in an airtight container for 5 days, shaking daily to incorperate flavors. Strain through cheesecloth and re-bottle.


Mint Sprig


Double Old Fashioned


I work at a cocktail bar inspired by the life, works, and travels of Ernest Hemingway, in a rare upscale, sunny waterfront community just outside of Seattle. I am constantly looking to create drinks that combine quality spirits, fresh ingredients, promote balanced living, and also have a historical homage toward Papa Hemingway. Besides bull fighting and writing, Hemingway loved to drink. We know he loved his Daiquiri #3, but one his lesser known tipples of choice was Liquore Strega, a witches brew Italian herbal liqueur flavored with fennel, anise, saffron, and a slurry of other ingredients. While Hemingway preferred Strega in his coffee, I created this cocktail as a refreshing summer variation on a traditional Smash, infusing fennel into Veev to promote freshness and complexity, and using raw ingredients like mint, honey, and fresh muddled lemon to create an perfectly balanced drink for a day off.

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