From Food&Wine, a cocktail recipe to help get rid of some of those leftover fennel fronds (http://www.foodandwine.com/recipes/campari-fennel-aperitif). I've modified it to sub out sparkling wine for Lillet Blanc (or dry vermouth) and soda water.

Handful of fennel fronds, plus 1 small sprig for garnish
3 lemon wheels plus juice of half a lemon
1.5 ounces Lillet Blanc
1.5 ounce Campari

In a cocktail shaker, combine the fennel fronds with the lemon wheels, Lillet blanc, Campari and lemon juice. Muddle well, 20-30 times.

Add ice and shake well.

• 2 ounces Rye whiskey or Cognac
• Three dashes Peychaud's Bitters (some sub in 1 dash of Angostura)
• One sugar cube or 1 syrup/sorghum
• Splash of absinthe, Herbsaint, or Pernod

Fill an Old Fashioned glass with ice, set aside.

Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.

Add the rye, bitters, and a few cubes of ice, and stir.

Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess.

This is otherwise known as the true James Bond martini;

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blockquote>
"A dry martini," [Bond] said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
"Certainly, monsieur." The barman seemed pleased with the idea.
"Gosh, that's certainly a drink," said Leiter.

The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail) ) or an updated version (featuring local gin from Catoctin Creek here: http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midn...

I've modified it to be a bit more gin-and-lemon strong, balanced with the honey and a nice sparkling prosecco. A rosemary simple syrup also adds a nice twist.

• 1.5 oz. Gin
• 1 t orange blossom honey or a simple syrup

2 ounces gin
3 dashes of bitters
Garnish with a twist of lemon peel

Stir the gin and bitters (traditionally Angostura, but Peychaud's also works) in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.

Recipe stolen from http://www.chow.com/recipes/10285 and http://en.wikipedia.org/wiki/Pink_Gin