|3⁄4||oz||Rum, Cruzan Blackstrap|
|3⁄4||oz||Chinese five spice syrup (See Notes)|
Shake with ice, strain into a chilled coupe. Garnish with a pinch of 5 spice powder or a single whole star anise.
For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted 5 spice ingredients (.5 tbsp cloves, 1 tbsp each Szechuan peppercorn & fennel seeds, 2 tbsp star anise, 1 cracked cinnamon stick). Sous vide for 2 hours at 145 degrees, plunge into ice bath, strain and bottle. Add .25 oz overproof vodka if desired to extend shelf life. Alternately use 3 tbsp of quality 5 spice powder. Or there are also several stove top recipes for 5 spice syrup available online.