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Photo by Craig Wagner/Studio 3
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This warm and spicy cocktail graces our March/April 09 cover. Michelle Magidow of Licorous in Seattle normally garnishes the drink with freshly ground white pepper, but we’ve found it also works well with curls of bittersweet chocolate or a simple orange twist.
1 ½ oz. espresso (Magidow uses Caffe Vita)
1 ½ oz. bourbon (Magidow uses Elijah Craig)
1 oz. five-spice syrup (see recipe below)
3 drops St. Elizabeth Allspice Dram
Tools: barspoon, flat spoon, pepper grinder
Glass: snifter or gently sloping flute
Garnish: unsweetened whipped cream, freshly ground white pepper
Pour ingredients in glass and stir. Garnish by floating whipped cream over the top of the drink by pouring over the back of a flat spoon, then topping with pepper. Note: Don’t whip the cream too vigorously—it should be a pourable consistency.
Five-spice Syrup
½ cup sugar
1 cup water
1 Tbsp. honey
2 Tbsp. star anise
1 Tbsp. fennel seed
1 Tbsp. Szechuan peppercorns
½ Tbsp. whole cloves
1 cinnamon stick
Bring all ingredients to a simmer in a saucepan. Simmer for 5 minutes, turn off heat and steep for an hour. Strain in a bottle and refrigerate.
Michelle Magidow, Licorous, Seattle, Washington
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