By overwhelming demand, here’s the recipe for the Chinese Five-Spice Syrup that I posted about the other day. As the saying goes:   ài wu jí wu (爱屋及乌)

Chinese Five-Spice Syrup

2 sticks cinnamon
7 whole cloves
2 whole star anise
1 Tbsp. fresh ginger, peeled and roughly diced
3 black peppercorns, lightly crushed
2 cups water
2 cups sugar

Combine water and spices in a saucepan. Bring to a boil, cover and simmer for 30 minutes, then remove from heat. Strain out the solids, measure the liquid, and combine with an equal amount of sugar, whisking until sugar dissolves. Keep refrigerated.

I’ve tried a few cocktails that include Chinese Five Spice syrup as a key ingredient, but this one is my favorite so far. The syrup gives a nice shot of spiciness and heat to what might otherwise be too sweet, at least for my taste. The recipe, below, calls for blackberries, but since they aren’t in season I used blueberries instead. They mostly give the drink a nice color, but do also add a little fruitiness.

Buddha is happy. Very happy!

The Bedford Bramble
Specialty of Pete Gugni at The Bedford, Wicker Park, Chicago

1.5 ounces Pisco (Campo de Encanto Peruvian, or other)
0.75 ounce lemon juice
0.5 ounce Five Spice Simple Syrup
3 blackberries (or blueberries)
2 ounces ginger beer
Lemon wheel and blackberry, for garnish

Muddle blackberries (or blueberries) in a shaker. Add Pisco, lemon juice, and syrup. Shake with ice and strain into a tall glass filled with ice. Top off with ginger beer. Garnish with a lemon wheel and blackberry.

Rating: 5