Spring Forward

Dining Room Manager Logan Griffin was inspired by Chef Cassidee Dabney’s use of fennel in The Barn kitchen to create this Springtime cocktail. Juiced fennel fronds give the mix an herbaceous flavor, perfect for the season.

Spring Forward

• 1.5oz Tanqueray Gin
• .5oz Juiced Fennel Stalks
• .5oz Simple Syrup
• .25oz Lemon Juice
• 3 Dashes of Fee Brother’s Lemon Bitters
• Lemon peel for garnish

Add all ingredients to a cocktail shaker filled with ice. Shake vigorously for 45 seconds. Strain into a chilled coupe glass and garnish the cocktail with a corkscrew lemon peel.