Ancient Luminary
Overproof rye layered with plum and cardamom bitters, Chinese five-spice syrup, spiced pear liqueur and a little dry vermouth, stirred and served small with a star anise pod at the side.
5ozNick & Nora holds 5 oz of liquidStemmed, served up. No ice, so nearly the whole glass is liquid.Build
| Plum bitters | 2 dashes |
| Cardamom bitters | 1 dash |
| Chinese Five-Spice Syrup | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| St. George spiced pear liqueur | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| Dry vermouth | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| Overproof rye whiskey | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
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Preparations
Put two teaspoons of ground Chinese five-spice in a pan over medium to medium-high heat and move it around gently until it is fragrant. Add two-thirds of a cup of water and two-thirds of a cup of granulated sugar, and stir until the sugar has completely dissolved. Strain through a coffee filter into a clean glass bottle and refrigerate.
Method
- Add everything to a mixing glass. Both bitters in the original are Fee Brothers, the rye is Old Forester overproof and the vermouth is Martini.
- Add ice and stir for 30 seconds.
- Strain into a chilled small Nick & Nora or pony glass.
- Set one star anise pod at the side of the glass.
Recipe by Brandon of B Rocka Cocktails (@b_rocka.cocktails (opens in a new tab)). View the original post (opens in a new tab) on Instagram.
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