¼ bulb fennel, cut into 2 wedges
1 tsp. extra virgin olive oil
2 tarragon sprigs
1 large lemon wedge
4 oz. vodka
2 oz. fresh-squeezed orange juice
1 oz. lemon juice
1 oz. pitted green olives, pureed
2 orange wedges
1 oz. Campari
- In small sauté pan over med. heat, slowly sweat fennel wedges in oil until soft, about 15 to 20 min. Set aside to cool.
- Muddle the tarragon and lemon in a shaker. Add vodka, orange juice, lemon juice and green olive purée. Shake and strain over ice into highball glasses. Add a dash of Campari to finish. Garnish each drink with an orange wedge and sautéed fennel slice.