Chinese Five Spice Thai Tea Old Fashioned

Chef Christian Gill
Servings

1

Prep Time

10 minutes

Cook Time

10 minutes

Cuisine

Modern American

Category

Cocktail

Warm Chinese Five Spice and silky Thai tea syrup fold into rich barrel-strength bourbon, painting the glass in caramel smoke. Cardamom bitters sharpens every sip — like velvet with a knife edge.
Consider your winter officially toasted.

Ingredients

  • 1 tsp Spiceology Chinese Five Spice
  • 1 tbsp Thai Tea Leaves
  • 8oz White Sugar
  • 8oz Boiling Water
  • 2oz High Proof Bourbon 100 proof minimum
  • 3 dashes Cardamom Bitters
  • 1 Luxardo Cherry
  • 1 Blood Orange Peel
  • 1 oz Thai Spiced Simple Syrup
  • 1 Ice ball or cube

Directions

  1. Bring 16oz of water to a boil in a medium sauce pan.
  2. Weigh out 8oz of white sugar and place in a large storage container or quart deli container. Add 1 tbsp of Thai tea leaves and 1 tsp of Chinese Five Spice and mix.
  3. Slowly add measured 8oz of boiling water to the sugar mix. Stir thoroughly to combine and let steep for five minutes on the counter.
  4. Using a small fine mesh strainer- strain Thai spice simple syrup into the original water container.
  5. Refrigerate syrup for 1 hour or until cold.
  6. In a large mixing glass, add 2 oz of barrel proof bourbon or at least a 100 proof bonded.
  7. Add 3 dashes of Cardamom bitters.
  8. Add 1oz of Thai Spiced Simple Syrup.
  9. Fill mixing glass halfway with ice and stir 15-20 times fluidly.
  10. Add ice rock to rocks glass and strain old fashioned over the rock.
  11. Garnish with orange peel and 1 luxardo cherry.
Recipe Products
Blend

Chinese 5 Spice Powder

Key Ingredients

Fennel, Cinnamon, Star Anise, Ginger Root Powder, Clove