
From Imbibe Magazine·View original →
Using a mandoline or vegetable peeler, thinly slice enough of the fennel bulb to yield 1/4 cup (about 1/2 a small bulb). Add a pinch of the fennel fronds to a shaker along with the sliced fennel and arugula leaves. Add the lime juice and simple syrup and muddle until the fennel is bruised. Add the gin and fill with ice. Shake vigorously until chilled. Double-strain into a chilled coupe and garnish.