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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources