Fennel Tea Anise Spritz
A botanical spritz starring fennel tea-infused gin, Prosecco, and a dash of orange—herbal, bubbly, and irresistibly aromatic.
This spritz leans into fennel tea's natural affinity with anise spirits, creating a cocktail that's herbaceous, bubbly, and dangerously easy to drink. The tea amplifies gin's botanical character in a way that feels completely natural.
Infuse the gin with fennel tea for just one hour—the tea imparts a golden tint and a sweet, licorice warmth without overwhelming the gin's own botanicals. Longer infusion risks bitterness.
Prosecco or dry sparkling wine provides the fizz that makes this a true spritz. A splash of fresh orange juice and a strip of orange peel add a citrus brightness that balances the anise beautifully.
For a non-alcoholic version, swap the gin for cold-brewed fennel tea and the Prosecco for sparkling water with a teaspoon of elderflower cordial. You'll get all the aromatic complexity with zero alcohol.
Ingredients
- 45 ml gin
- 1 fennel tea bag
- 15 ml fresh orange juice
- 90 ml Prosecco or dry sparkling wine
- Splash of soda water
- Orange peel strip for garnish
- Ice cubes
How to make it
- 1Infuse gin: add fennel tea bag to gin in a sealed jar for 1 hour. Remove bag and discard.
- 2Fill a large wine glass with ice cubes.
- 3Pour in the fennel-infused gin and fresh orange juice. Stir gently.
- 4Top with Prosecco and a splash of soda water.
- 5Garnish with an orange peel strip, expressing the oils over the drink first.
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