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.