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Spice & Ice1 drink Adam Seger |
| • | 1 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1 1/4 oz. lime fresh squeezed |
| • | 3/4 oz. ginger-habanero syrup |
| • | 1 oz. The Perfect Purée Mango, thawed |
| • | sugar for rim |
| • | fresh ground cinnamon (spice blend for rim) |
| • | ground fennel (spice blend for rim) |
| • | dried ginger (spice blend for rim) |
| • | ground Szechuan peppercorns (spice blend for rim) |
| • | ground cloves (spice blend for rim) |
| • | ground star anise (spice blend for rim) |
| • | ground cardamom (spice blend for rim) |
| Method: | |
| 1. | Prepare spice blend for rim: 2 parts fresh ground cinnamon, 2 parts ground fennel, 2 parts dried ginger, 1 part ground Szechuan peppercorns, 1 part ground cloves, 1 part ground star anise, 1 part ground cardamon |
| 2. | Take a chilled 10 oz. cocktail and wet rim with a lime wedge. Dip in equal parts sugar and spice blend. Set aside. |
| 3. | Combine ingredients except rimmers into a mixing glass with ice. Shake with a Boston Shaker and strain into rimmed cocktail glass. Serve. |