Wild Fennel Ice Cream, Coated in White Chocolate and Bee Pollen - Recipe by Chef Aaron Schembri
This is a great Summer and Spring cleanser, perfect after a rich main meal like Wagyu or Duck.
40 ml Gin
100 ml Cinotto
Stir the ingredients with plenty of ice in a highball glass. Garnish with a wedge of blood orange, or a normal orange if you can’t be bothered.
Credits: The Curious Bartender's Gin Palace by Tristan Stephenson, published by Hardie Grant
Photo Credits: The Curious Bartender's Gin Palace by Tristan Stephenson, published by Hardie Grant