Liz Rhoades
Fall Imbibing with Chinese 5-Spice and Japanese Whisky!
Updated: Sep 5, 2020
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)
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
Instructions
Mix ingredients together in a shaker
Add ice and shake
Strain and serve up or on the rocks
Garnish with anise (up) or cinnamon stick (rocks)
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
Heat pear juice in a saucepan and bring to a simmer
Add spices
Simmer for 30 min for an evaporation rate of 50% v/v
Cool and strain
Refrigerate for 2 hours before use