Culinary cocktails are Beattie’s specialty, and this Asian-inspired cocktail doesn’t disappoint. The base is a made-from-scratch syrup infused with Szechuan peppercorns, anise, cinnamon, cloves and fennel, which beautifully complements the mandarin-orange vodka. Garnishes borrowed from the kitchen add the finishing touch.
¾ oz. Chinese Five Spice Syrup (recipe follows)
¾ oz. Hangar mandarin vodka
¾ oz. unflavored vodka
2-3 mandarin orange segments
¾ oz. lemon juice
2 kaffir lime leaves, slivered
1 oz. seltzer or club soda
Mandarins, pomegranate seeds and slivered kaffir lime leaves, for garnish
- Prepare Chinese Five Spice Syrup; refrigerate in airtight container until ready to use.
- In a mixing glass, combine the vodkas, mandarin segments, lemon juice, syrup, lime leaves and seltzer. Stir everything around a bit, add full measure of ice and shake a few times.
- To serve, pour into glass and garnish with mandarins, pomegranate seeds and kaffir lime leaves, if desired.