Tinh Te

Bartender Chad Phillips created this cocktail with Chinese five-spice syrup to accompany chef Freddy Ortiz's pan-Asian menu at Lantao. Phillips uses dry-tasting Luxardo, one of his favorite liqueurs, to complement Bulleit rye whiskey. Tinh te is Vietnamese for "subtle"; the five-spice glides over the palate, rather than crashing into it. A rinse of apricot makes the lush drink pop. For more 2012 Best Cocktails, click here.

Recipe adapted from Lantao Social Club, Miami Beach, FL

Tinh Te
No Ratings
Tinh Te from Lantao Social Club, Miami Beach, FL
Servings
1
drink
Ingredients
  • Chinese five-spice syrup
  • 5 whole star anise pods
  • 1 tablespoon fennel seeds
  • 1 three-inch cinnamon stick, broken up
  • 1 teaspoon whole cloves
  • 1 tablespoon Szechuan peppercorns
  • :::2⅔ cups simple syrup (1:1):::
  • 2 teaspoons honey
  •  
  • Cocktail
  • 1½ ounces Bulleit rye whiskey
  • ½ ounce Luxardo Maraschino liqueur
  • ¾ ounce fresh lime juice
  • 1 egg white
  • Ice
  • Rothman & Winter Orchard apricot liqueur (to rinse glass before serving)
  • 3 dashes The Bitter Truth orange bitters
Directions
  1. Make Chinese five-spice syrup: Grind the star anise, fennel seeds, cinnamon, cloves and Szechuan peppercorns until fine. In a skillet set over medium heat, add the ground spices and toast until they begin to smoke. Remove the pan from the heat and toss the spices. Return the pan to the heat until they smoke again. Repeat 3 times. Add the simple syrup and bring to a boil. Reduce heat to low, then add the honey. Simmer for 5 minutes, then remove from the heat. Cool to room temperature and strain.
  2. Make the cocktail: Combine the Bulleit Rye Whiskey, Luxardo Maraschino liqueur, ½ ounce of the prepared Chinese five-spice syrup, lime juice and egg white in a cocktail shaker. Shake for 20 seconds. Add ice and shake again. Rinse a coupe with Rothman & Winter Orchard apricot liqueur. Strain the contents of the shaker into the coupe and garnish with a swirl of the orange bitters. Serve.
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