Firecracker

Menu Part: 
Beverage
Cuisine Type: 
Asian
Serves: 
25

Culinary cocktails are Beattie’s specialty, and this Asian-inspired cocktail doesn’t disappoint. The base is a made-from-scratch syrup infused with Szechuan peppercorns, anise, cinnamon, cloves and fennel, which beautifully complements the mandarin-orange vodka. Garnishes borrowed from the kitchen add the finishing touch.

Ingredients

¾ oz. Chinese Five Spice Syrup (recipe follows)

¾ oz. Hangar mandarin vodka

¾ oz. unflavored vodka

2-3 mandarin orange segments

¾ oz. lemon juice

2 kaffir lime leaves, slivered

1 oz. seltzer or club soda

Mandarins, pomegranate seeds and slivered kaffir lime leaves, for garnish

Steps

1.        Prepare Chinese Five Spice Syrup; refrigerate in airtight container until ready to use.

2.        In a mixing glass, combine the vodkas, mandarin segments, lemon juice, syrup, lime leaves and seltzer. Stir everything around a bit, add full measure of ice and shake a few times.

3.        To serve, pour into glass and garnish with mandarins, pomegranate seeds and kaffir lime leaves, if desired. 

Additional Tips

Additional Tips

Chinese Five-Spice Syrup

5 whole star anise pods
1 tbsp. fennel seeds
1 (3-in.) cinnamon stick, broken into pieces
1 tsp. whole cloves
1 tbsp. Szechuan peppercorns
2 2/3 cups simple syrup
2 tsp. honey

1.        Process all spices to a coarse power in a coffee grinder.

2.         Heat stainless steel saucepan over med. heat. Add spices and shake to distribute in even layer. Cook until little wisps of smoke rise up (only a few seconds).  Remove pan from heat and continue shaking until aromatic, but be careful not to burn. 

3.        Once fragrant, add simple syrup to pan and bring to a boil. Reduce heat to low and add honey. Simmer for 5 min. to infuse, then remove from heat.  Let mixture cool to room temperature then strain through a fine-mesh strainer or chinois to remove any solids. (The syrup will keep for 1 month if refrigerated in airtight container.)

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources