Fennel Pollen Vodka

If you’ve ever wandered past the tall golden fronds of wild fennel, you might have caught a whiff of something sweet and floral. That delicate smell comes from fennel pollen, often called the “spice of angels” and “culinary fairy dust”. Capturing its heavenly aroma in vodka is one of the simplest ways to preserve this fleeting seasonal flavor.

Fennel Pollen Vodka is incredibly easy to make. All you need is freshly picked fennel flowers and good-quality vodka. In a matter of days, you’ll have a beautiful, golden-hued infusion. Its flavor is complex and bright; part sweet anise, part honeyed citrus.

It’s a delightful item to have on hand in the summer, ice cold from the freezer, for whipping up refreshing cocktails.

Recipe highlights

• Quick & easy. Just two ingredients and a jar; the vodka does most of the work for you.
• Long shelf life. A beautiful way to use foraged fennel pollen and give its delicate flavor a longer life in the kitchen.
• Unique flavor. Sweet, herbal, floral, with a hint of anise and citrus.
• Versatile uses. Perfect in cocktails and desserts.
• Beautiful gift. Bottled up in a pretty jar, it makes a super-cute handmade gift for cocktail lovers.

How to make fennel pollen vodka

For full instructions and ingredients measurements, scroll down to the recipe card below.

Here’s a quick rundown of how we’re going to make this recipe:

1. Harvest. Collect fresh fennel flowers.
2. Combine. Add flowers to a clean jar and cover with vodka.
3. Infuse. Seal the jar and let it sit in a cool, dark place for 2–4 days.
4. Strain. Pour through a cheesecloth to remove the pollen solids.
5. Bottle & enjoy. Store in a sealed bottle at room temperature or in the freezer.

The short infusion time means you’ll have a gorgeous golden spirit in just days!

Tips for collecting & identifying fennel flowers

Wild fennel grows abundantly in many parts of the world, often along roadsides, coastal trails, and sunny, open fields. Once you get your eye primed for it, you’ll start to see it absolutely everywhere. I’ve even found it growing in cracks in the city sidewalks!

You may also have some in your garden, whether intentionally planted or leftover from the ghosts of gardens past. You’ll recognize it by its frilly leaves, showy flowers, and licorice-y scent.

In mid-to-late summer, tall fennel plants send up umbrella-shaped clusters of tiny yellow flowers. This is where the magic lies! Those little flowers are covered in flavorful pollen.

• Identification: Wild fennel (Foeniculum vulgare) has feathery, dill-like fronds, sturdy hollow stems, and a distinct licorice scent when crushed. The flowers form in bright yellow umbels (umbrella-like clusters).
• When to collect: Wait until the flowers are fully open but before they start turning brown and going to seed. They should be bright yellow and very fragrant (and probably buzzing with pollinators!).
• How to harvest: Cut whole fennel umbels off the plant and collect in a bag or bowl. You don’t want to use a basket or anything with holes, as you risk losing that precious pollen.
• Don’t over-forage: Take small amounts from each plant so the fennel can still feed pollinators and produce seeds for wildlife and next year’s plants.
• Avoid contamination: Make sure you’re collecting in an area free from pesticides, and avoid harvesting from roadsides with heavy traffic to prevent contamination.

Using your infused vodka

Fennel pollen vodka is wonderfully versatile and works in both drink and dessert recipes. Here are a few suggestions for putting it to use:

Fennel pollen cocktails

Think of using this infused vodka like you would Aquavit. It pairs well with flavors that are herby, citrusy, savory, and bright.

• Fennel Pollen Martini. Shake with dry vermouth and serve with lemon peel for a fragrant twist on the classic. Garnish with a fennel flower for bonus points!
• Citrus Fennel Spritz. Mix with soda water, fresh lemon juice, and a splash of elderflower syrup.
• Herby Bloody Mary. Use fennel pollen vodka in place of regular vodka to add a special kick to your brunch cocktail.
• Nordic Summer. Use 2 parts fennel vodka to 1 part Aperol and 1 part lemon juice for a riff on this yummy served-up cocktail.
• Fennel Lemon Drop. Swap out the fir tip vodka and make a fennel-flavored version of this Fir Tip Lemon Drop. 

Fennel pollen desserts

• Pour over sorbet or ice cream. Drizzle a little over lemon or vanilla ice cream or gelato for a cool, boozy dessert.
• Use as an extract. Add 1-2 teaspoons in recipes to add anise flavor, similar to how you would use vanilla extract.
• Add flavor to fruit desserts. Add a splash to fruit compotes, sauces, and curds to give them a flavor boost.
• Do a drink pairing. Serve one of the above fennel vodka cocktails with the perfect dessert, like this Lemon Curd Tart with Fennel Pollen Cream.

Variations

Infuse in another spirit. Try gin for more herbal complexity or white rum for a softer, sweeter result.

Boost the citrus flavor. Add a few lemon or grapefruit peels during infusion for extra dimension.
Make it more herbaceous. Experiment by adding other complementary herbs or spices, like fresh basil, dill, elderflower, star anise, or whole allspice berries or cardamom pods.

More boozy foraged recipes

Nocino Black Walnut Liqueur

Magnolia Flower Moscow Mule

Fir Tip Lemon Drop Martini