Parting Shot

Thanksgiving week in the United States means that the holidays are upon us once again (quick—the pepper spray!) and I’m reminded that for various reasons, you need to have some booze-free recipes on hand. So how about the other beverage kick, caffeine?

Now I’m not talking about some gigantic dairy-laden thing in a paper cup. This is a shooter that your guests can slam before going off into the night in a car. And you can prepare it in advance and have it waiting in the refrigerator. You’ll need to make an anise syrup for it, and you’ll need to make or buy some espresso.



Parting Shot

Start by preparing anise syrup:

• 1 c water
• 1 c sugar
• 3-4 Tbs anise seeds
• 2 Tbs fennel seeds
• 4 star anise pods

Combine ingredients in a saucepan and bring to a simmer, stirring gently about 15 minutes. Cool and strain. Refrigerate if preparing in advance.

Combine syrup with an equal amount of espresso and chill before serving in chilled shot glasses.
SOURCE: ROWEN, FOGGED IN LOUNGE

The Dragonflower

I love Scotch whisky. It's a world unto itself in its variety and complexity, and the things to know about it are endless. And it's a great cocktail ingredient, though an underrated one—probably because of its smokiness. But it's less challenging than it might seem, and pairs well with citrus zest and spices.

When I learned that Gary Regan likes the Rob Roy with Peychaud's bitters, I was inspired to do an anise-scented Scotch cocktail of my own. I first made this with Ledaig, a very smoky, seaweed-y Isle of Mull single malt which is great with the rich orange note of the Cointreau, but something milder, like Johnnie Walker Red Label, would be just fine.

The Dragonflower

2 oz Scotch
1/2 oz Cointreau
2 dashes Fee Bros Aromatic bitters
3 star anise pods

Reserve one star anise pod for garnish. In a shaker, crush the remaining 2 star anise pods lightly in the Scotch with a muddler. Let them steep for a few minutes. Then add ice, Cointreau and bitters. Stir until well chilled. Strain through a fine mesh strainer into a chilled cocktail glass. Garnish with the whole star anise pod.

By Rowen, Fogged In Lounge