• 1/2l mezcal,
  • Bunch of wild fennel leaves
  • Handful of pomegranate seeds

Rub fennel leaves between palms to release the aroma. Fill a bottle with the leaves and pour mezcal over them until they are completely covered. Leave to steep for at least 3 days in a warm place. Serve in a ritual chalice with a few pomegranate seeds.


This recipe is part of 🍴Food Futures