2 oz. aged rum
1 oz. Five-0 syrup (see below)
1 oz. fresh lime juice
1/2 oz. fresh orange juice
1/4 oz. ginger liqueur
Tools: shaker
Glass: Collins
Garnish: candied ginger cube and orange wedge, speared and sprinkled with a pinch of Chinese five-spice powder
Combine all ingredients with ice and shake well. Pour into a glass without straining. If necessary, add more ice cubes to fill the glass. Garnish with candied ginger cube speared to an orange wedge and sprinkled with a pinch of Chinese five-spice powder.
Five-0 Syrup: In a saucepan, combine 1 cup of clover honey, 1 cup of water and 1 tablespoon of Chinese five-spice powder (available in the spice aisle of most grocery stores). Stirring constantly, bring to a boil, then remove from heat and let cool. Strain through three layers of cheesecloth into a bottle. Shake bottle before using. Will keep refrigerated for up to 2 weeks.
Jeff “Beachbum” Berry for Tiki-Ti, Los Angeles