Apple Fennel Punch Recipe

• 1/4 cup toasted fennel seeds
• 1 tablespoon fennel pollen
• 1 1/2 cups rich simple syrup (see note)
• Peeled zest and 6 ounces fresh juice from 6 lemons (yellow part of zest only, in strips)
• 2 ounces raw sugar
• 6 ounces fennel syrup
• 4 teaspoons loose bergamot tea leaves
• 3 cups hot water
• 25 ounces Rittenhouse rye
• 29 ounces Stone's ginger wine
• 17 ounces Bergamot shrub
• 17 ounces Schonauer apple liqueur
• 1/4 ounce apple bitters, such as Bar Keep

1. : combine the fennel seeds, pollen, and rich simple syrup in a medium saucepan over a low heat. Simmer for 15 minutes but do not allow the syrup to boil. Allow syrup to cool and store in an airtight container. Syrup will keep in a sealed container in the refrigerator for at least 1 week.
2. : combine lemon zest and raw sugar in a sturdy bowl and muddle until mixture is a rough paste, about 2 minutes. Allow to sit for 30 minutes and muddle for another 5 minutes until a thick syrup is extracted from the rinds. Add 6 ounces fennel syrup and stir to combine.
3. Brew the tea leaves in 3 cups hot water for 5 minutes. Add brewed tea to the lemon/fennel mixture and stir well. Let sit 5 minutes, then strain out solids through a fine mesh strainer and store the shrub in an airtight container in the fridge for up to 1 week, if not using immediately.
4. To make the punch, combine rye, ginger wine, shrub, apple liqueur, lemon juice, and apple bitters in an airtight container. Allow to chill overnight. Pour into punch bowl or pitcher, serve in ice-filled glasses.

fennel seeds, fennel pollen, rich simple syrup, fresh juice, sugar, syrup, loose bergamot tea leaves, water, rittenhouse rye, ginger wine, schufnauer, apple bitters

Taken from www.seriouseats.com/recipes/2012/12/apple-fennel-punch-fino-austin-texas-recipe.html (may not work)