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