Fall Imbibing with Chinese 5-Spice and Japanese Whisky!

Feeling a little over pumpkin-spice everything? Still want to embrace this fine season where foliage chlorophyll makes their ceremonious transition into carotenoids and anthocyanin?! Yeah, me too... check out my new fall sipper.

The FSC (aka five-spice cocktail)

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• 2 oz Toki Japanese Whisky

• 0.5 oz fresh-squeezed lemon juice

• 0.25-0.5 oz ginger liqueur (to taste)

• 1.5 oz 5-spice pear reduction

• Star anise and/ or cinnamon stick

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Instructions

1. Mix ingredients together in a shaker

2. Add ice and shake

3. Strain and serve up or on the rocks

4. Garnish with anise (up) or cinnamon stick (rocks)

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5-Spice Pear Reduction

• 1 cup pear juice

• 4 cloves

• 2 cinnamon sticks (broken in halves)

• 10 peppercorns

• 1/4 t fennel seed

• 1/4 t chopped ginger

• 2 star anise

1. Heat pear juice in a saucepan and bring to a simmer

2. Add spices

3. Simmer for 30 min for an evaporation rate of 50% v/v

4. Cool and strain

5. Refrigerate for 2 hours before use

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