8 ounces fennel-infused gin*
6 ounces pressed apple juice
4 ounces Amaro Montenegro
2 ounces lemon juice
Combine ingredients in a 1-quart jar (the Weck tulip jar is a beautiful choice). When ready to serve, stir and serve over ice. Garnish with a lemon peel.
4 cups chopped fennel
1 bottle of gin (750 milliliters)
Slice fennel thinly (use a mandoline, if you have one). Combine with gin and let sit at room temperature for 24 hours or longer, to taste.
PAIGE MCKISSOCK is part-owner of Hive along with her husband, Graham McKissock, and their friends Lance and Alexis Davis. Hive is a mobile bar service that operates out of two Airstream trailers that Graham and Lance renovated into full bars. www.hive-events.com