Fennel fronds, violets, and/or fresh herbs, such as flowering basil, bay leaf, parsley, rosemary, and/or dillfor garnish
Fill a rocks glass with ice. Add the tonic, gin, and bitters. Stir to combine. Sprinkle with fennel pollen and dried lavender. Top with lime and fresh herbs, add a fennel frond and some violets, and serve.
Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019.