Beware the Necromancer (Absinthe + Gin + Fennel Seed)

Beware the Necromancer (Absinthe + Gin + Fennel Seed)

Halloween is finally here! And since we’ve been feeling the Halloween spirit all month (resulting in us mixing up more than a few holiday-inspired cocktails!), we knew we had to create something truly special to celebrate the day itself! The result is a drinkable, potent (perhaps even potent enough to raise the dead!), fall-inspired cocktail that combines some of our all-time favorite flavors - including absinthe, gin, a homemade syrup featuring toasted fennel seeds and star anise, and just a few dashes of orange bitters! Though this drink was ultimately created as a variation on the classic Absinthe Frappé, the toasted flavors incorporated through the use of our own homemade syrup and the citrus kick from the orange bitters help to elevate the classic, resulting in a drink that is truly unique (and seriously delicious!). Whether you are mixing up one (or two!) of this cocktail to celebrate the holiday or just as a delicious fall-inspired treat, we guarantee you won’t be able to get enough!


For Cocktail:

  • 1 oz absinthe

  • 1 oz gin

  • 1/2 oz homemade toasted fennel seed + star anise syrup (see recipe below)

  • 3 dashes orange bitters

  • 2 oz Perrier (or your favorite sparkling mineral water, club soda, or seltzer!)

For Toasted Fennel Seed + Star Anise Syrup:

  • 1/2 cup sugar (we use cane sugar!)

  • 1/2 cup water

  • 1 tsp fennel seeds, toasted

  • 1/2 tsp black peppercorns, toasted

  • 2 whole star anise pods, toasted


  1. To make syrup, toast fennel seeds, black peppercorns, and star anise in a small dry skillet over medium heat for 1-2 minutes (shaking often). Combine sugar, water, fennel seeds, black peppercorns, and star anise in a small saucepan over high heat, stirring periodically to dissolve the sugar. When the mixture begins to boil, reduce heat and simmer for 20 minutes. Let the syrup cool completely, transfer to an airtight container, and refrigerate - if stored properly, the syrup should keep for up to a month!

  2. Combine absinthe, gin, toasted fennel seed + star anise syrup, and orange bitters in a shaker and add ice.

  3. Shake and double strain into an Erlenmeyer flask (an old-fashioned glass or champagne flute works just as well!) filled with crushed ice and top with Perrier.

  4. Enjoy!