MxMo Spice!

Posted by TraderTiki on December 15th, 2008 — Posted in Bitters, Concoctioneering, Drinks, MxMo, Recipes, Rum, Tiki Drinks

mxmologoThe theme for this month’s Mixology Monday, hosted by my great friend (and nearby neighbor) Craig over at Tiki Drinks and Indigo Firmaments, is Spice! What a time for it too, with all the weather we’ve been having here in Sunny (snowy) Portland, there’s no better time for a bit of hot mulled something.

Though, if you’ve got a Tiki bar in the basement, and a decent furnace, then it’s a quick jot downstairs to create a tropical escape from the winter weather. Crank up the thermostat and close all the windows, next thing you know it’s time for a tall, cool, and spicy one.

Since this is such an all-encompassing MxMo topic, I thought I’d not focus on not just one or two spices, but Five Spice! Yes, the lack of pluralization is correct. I got turned on to Five Spice syrup thanks to Martin Cate, who uses it in the Forbidden Island specialty drink, the China Clipper. I twisted it a bit with a darker sugar. We all gotta make it our own, eh?

Five Spice powder, bought or freshly ground, is generally a mix of Cassia, Cloves, Szechuan Pepper, Ginger, and Anise. There appears to be a bit of here and there regionally, with the ingredients, omitting ginger, adding cumin, adding Cassia Buds, but the overall approach is a sort of all in one flavor profile. This spice hits all five points of flavor (omitting Umami), and is usually used for meats and stews in Chinese Cuisine.

These flavors are already used separately in drinks, and apply themselves quite well combined with a a nice blend of rich dark rums. I utilized these flavors for these extremely inspired drink that I can barely take credit for, which I like to call, FIN.

FIN

FIN

  • 4 drops Falernum Bitters
  • 4 drops Hebsaint
  • 3/4 oz Pineapple Juice
  • 1 1/2 oz Lime Juice
  • 1 1/2 oz Rich Five Spice Syrup
  • 3/4 oz Coruba
  • 3/4 oz Lemon Hart 151
  • 2 oz Soda Water

Place ingredients with 1 cup of cracked ince in tin shaker and mix with top down mixer for 3 seconds, or pulse blend for no more than 5 seconds. Serve in a tall tiki mug, with an orange spiral.

It’s hard to recognize the juices in this, as they almost reach an orange flavor, aided by the cassia in the five spice. There is no burn to the drink, but an overall smoothness that is almost unsettling. There is a note of the peppercorn in the end flavor, but not enough to recognize it if you didn’t know it was in there. It’s spicy and mellow, and I like this drink a helluva lot, you should too.
I suppose you want to know how to make Rich Five Spice Syrup, eh?

Rich Five Spice Syrup

  • 1 TBSP Five Spice Powder
  • 2 cups Natural Cane or Demerara Sugar
  • 1 cup Water

Combine Dry Ingredients. Bring Water to a boil, add sugar and spice, and reduce heat. Stir until clear and take off of heat. Strain through a fine metal strainer to remove any of the larger bits of five spice powder, let cool, and refrigerate. Makes about 24 ounces, and can keep for a damn long time.


4 Comments »

Comment by Tiare

There`s NO doubt in the world what I`m gonna do after friday when i have 10 days off from work - drinking FINs.

Mahalo TT!

(and Martin)

Posted on December 16, 2008 at 3:25 am

Comment by Chuck

I can’t get enough five spice syrup!

Posted on December 16, 2008 at 12:17 pm

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[...] at Trader Tiki has been a close friend for nearly 10 years. It is a joy to share cocktailia and tikiana and [...]

Posted on December 17, 2008 at 6:49 pm

Comment by Paul & Steve

Blair, We love your Falernum Bitters! We’ve used it in toddies and Old-Fashioneds, and the like. A holiday blessing! Naturally, we must now try it in a FIN! The Five-Spice Syrup sounds perfect! Cheers.

Posted on December 18, 2008 at 5:35 pm

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