China Clipper

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.

China Clipper

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.


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