10 oz. ginger beer
3 oz. vodka
2 oz. cranberry juice
2 dashes aromatic bitters
2 fresh fennel fronds
2 slices crystallized ginger
Break one slice of ginger into pieces; tear one fennel frond into bits.
Muddle ginger and fennel with bitters in a mixing glass.
Add ice, cranberry juice and vodka; shake until very cold.
Strain into chilled pint glass and top with ginger beer.
Garnish with a fennel frond and slice of ginger.
Drink this if: You need an herbal, spicy kick to propel you through this dull winter lull until spring break.
Tart cranberry pairs well with sweet fennel to combat the spicy ginger ale. A slight tanginess provided by the bitters rounds out the drink, which is smooth overall regardless of the three portions of vodka.
This cocktail is a step away from rich and creamy winter drinks and simultaneously a step towards refreshing spring sippers, though it accomplishes that through the use of bright winter flavors.