- 1 tablespoon sliced fresh fennel
- 1/4 ounce sage-infused simple syrup
- 4 sprays Herbsaint liqueur
- Fresh-squeezed juice of 1 navel orange
- 1 1/4 ounces Grey Goose Orange
- Strip of orange peel, for garnish
In a cocktail shaker, muddle the fennel with the sage-infused simple syrup. Add the Herbsaint, orange juice, and Grey Goose. Add ice to the shaker, cover, and shake vigorously until thoroughly chilled. Transfer to an old-fashioned glass, garnish with a strip of orange peel, and serve.