Shu Jam Fizz

Recipe from Summit Bar

Adapted by Jonathan Miles

Shu Jam Fizz
Evan Sung for The New York Times
Rating
4(11)
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Ingredients

Yield:1 serving
  • Absinthe
  • 2ounces DH Krahn gin
  • 1teaspoon apricot jam
  • ¾ounce fennel syrup
  • ¾ounce freshly squeezed lemon juice
  • Dash of Fee Brothers Peach Bitters
  • Club soda
Ingredient Substitution Guide

Preparation

  1. Step 1

    Rinse a Collins glass by swirling absinthe inside it, just enough to coat the sides; discard excess. Combine gin, jam, fennel syrup, lemon juice and bitters in a shaker with ice, and shake. Add ice to the prepared glass, and into that strain the contents of the shaker. Top with the soda, and serve.

Tip
  • To make the fennel syrup: In a small saucepan combine 2 tablespoons ground fennel seeds with 8 ounces water and 8 ounces simple syrup. Bring to boil, then lower the heat and simmer, covered, for 30 minutes. Strain and cool.

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4 out of 5
11 user ratings
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Credits

Adapted from Summit Bar

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