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Photo by Craig Wagner/Studio 3
This warm and spicy cocktail graces our March/April 09 cover. Seattle bartender Michelle Magidow normally garnishes the drink with freshly ground white pepper, but it also works well with curls of bittersweet chocolate or a simple orange twist.
1 ½ oz. espresso
1 ½ oz. bourbon
1 oz. five-spice syrup (see recipe below)
3 drops St. Elizabeth Allspice Dram
Tools: barspoon, flat spoon, pepper grinder
Glass: snifter or gently sloping flute
Garnish: unsweetened whipped cream, freshly ground white pepper
Pour ingredients in glass and stir. Garnish by floating whipped cream over the top of the drink by pouring over the back of a flat spoon, then topping with pepper. Note: Don’t whip the cream too vigorously—it should be a pourable consistency.
½ cup sugar
1 cup water
1 Tbsp. honey
2 Tbsp. star anise
1 Tbsp. fennel seed
1 Tbsp. Szechuan peppercorns
½ Tbsp. whole cloves
1 cinnamon stick
Bring all ingredients to a simmer in a saucepan. Simmer for 5 minutes, turn off heat and steep for an hour. Strain in a bottle and refrigerate.
Michelle Magidow for Licorous, Seattle, Washington