Tiger Lily

2 oz Gin, Plymouth
12 oz Lychee liqueur, Gabriel Boudier (Litchi)
12 oz Chinese five spice syrup
34 oz Lemon juice
Shake with ice, strain into a chilled coupe. Garnish with a single star anise seed.
For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted 5 spice ingredients (.5 tbsp cloves, 1 tbsp 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.
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