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

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources