6-Spice Kip-Up

The 6-Spice Kip-Up is Zodiac’s latest bespoke cocktail for Avenues readers. It is a warming cocktail that highlights the spices of the East. Made with Kurayoshi Sherry Cask Whiskey, house-made spice syrup, Sandeman Port, and egg yolk, it’s one to sip at the night’s end.

6-Spice Kip-Up:

  • 40mls Kurayoshi Sherry Cask Whiskey (or standard equivalent)

  • 20mls Sandeman 10Yr Port (or standard equivalent)

  • 30mls 6-Spice Syrup

  • 1 whole egg yolk

Combine all components in a cocktail shaker and “dry” shake vigorously for 30 seconds. Then, fill the shaker with ice and “wet” shake for a further 30 seconds. Double strain into a chilled cocktail glass and serve with a whole star of anise floating on top.

6-Spice Syrup:

  • 3 whole star anise, lightly crumbled

  • 3 whole cinnamon quills, broken

  • 1 1/2 whole nutmeg, grated

  • 1 teaspoon cloves

  • 1 tablespoon fennel seeds

  • 1 tablespoon Szechuan peppercorns

  • 1 kg white caster sugar

  • 1L water

Prep: Bring a large dry pot to high heat. Add all the spices and dry toast. Add the sugar and stir around the pot as it caramelizes. Once consistent, add the water and bring back to the boil, reducing to simmer for 30 minutes, stirring regularly. Remove from the heat and let cool, ideally refrigerating overnight. Strain the syrup through a sieve into a container.

The result should be roughly 1 litre of syrup produced.

zodiacbar.co.nz

Liam Stretch