Coffee cocktail "Summer at VDNKh"

In a saucepan, bring water with sugar to a boil, add fennel seeds and simmer on low heat for 10 minutes. Strain and let cool. The syrup can be stored in the refrigerator for several months.

Fill the shaker with whole ice cubes, pour double espresso over the ice, add 30 ml of homemade fennel syrup, and shake.

Pour the cocktail into a large glass through a strainer, add ice, and fill with farm milk.