Golden Bowl

• 1 1-inch piece fresh ginger root
• 1 cup superfine sugar
• Tiny pinch kosher salt
• 1 tablespoon finely chopped fennel fronds, including stems, preferably bronze fennel, plus a sprig for garnish
• 2 ounces rye whiskey, preferably Old Overholt
• 3/4 ounce fresh orange juice
• 1/2 teaspoon absinthe, preferably Kubler
• 1/2 teaspoon fresh lemon juice

1. Finely grate the ginger, wrap it in cheesecloth and squeeze out the juice.
2. Make simple syrup by combining the superfine sugar with 1 cup water in a jar; shake until sugar is dissolved.
3. (This will keep in the refrigerator for weeks.)
4. In a mixing glass, muddle salt and fennel fronds.
5. Add whiskey, orange juice, 1 teaspoon simple syrup, absinthe, lemon juice and 1/2 teaspoon of the ginger juice.
6. Fill mixing glass 2/3 full of ice and shake vigorously.
7. Taste and add more simple syrup if you like.
8. Using a fine mesh strainer, pour into a chilled cocktail glass.
9. Garnish with a sprig of fennel frond.

ginger root, sugar, kosher salt, fennel, rye whiskey, orange juice, absinthe, lemon juice

Taken from cooking.nytimes.com/recipes/12514 (may not work)