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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources