The fog is melting and it’s getting warm again. This tends to bring on an urge for rum and fruit – preferably in a glass with lots of ice. Or even – blended. (Hey, there’s nothing wrong with blended drinks – Cocktail nerds are allowed to enjoy their frozen, slushy pina coladas just like everyone else, whether ironically or not!)
However, this cocktail does not involve a giant mug of ice nor does it require any blending. I first came across it at the Bay Area’s high temple of tiki drinks. Its creator published the recipe and since it involved making a weird syrup, I couldn’t resist. Seriously, Five-Spice Syrup?!?!? It’s an interesting and summery tipple, but in the future, I think I would dial back the syrup to 3/4 oz. as it came out rather sweet, overwhelming the rum.
2 oz. aged amber rum (Cruzan Estate Dark, Appleton V/X, Lemon Hart 80, or similar)
1 oz. fresh lemon juice
1 oz. Five Spice syrup *
Shake with ice and strain into cocktail glass. Garnish with lemon twist.
* For Five Spice syrup, combine one rounded teaspoon of Five Spice powder with 2 cups sugar and 1 cup water. Bring to boil then remove from heat to steep for 10 minutes. Strain off scummy bits and bottle.
Courtesy of Martin Cate, Forbbiden Island.