“One of my strengths is maximizing flavor through syrups and infusions,” says Parker Luthman. He demonstrates the point in his coffee–five spice syrup, the sweetener of choice for his Daily Dose, a shaken mixture of Cognac, Byrrh quinquina, carrot juice, pineapple juice and lemon juice that reads, in Luthman’s words, “like an adulteration of your morning juice and coffee to get your fix.” It is juicy and layered, with a subtle savory hint.
- 1 1/2 ounce Pierre Ferrand 1840 Cognac
- 1/2 ounce Byrrh quinquina
- 3/4 ounce five spice coffee syrup (see Editor’s Note)
- 1 ounce carrot juice
- 1/2 ounce pineapple juice
- 1/2 ounce lemon juice
Garnish: pineapple half moon
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a punch glass over ice.
- Garnish with pineapple half moon.
Five Spice Coffee Syrup:
1 tablespoon ground coffee
2 tablespoons Wu Tsing five spice powder
16 ounces water
24 ounces sugar
Bring water to a boil and add the ground coffee and five spice powder. Turn off the heat and let steep for 15 minutes. Add the sugar over low heat and whisk together until the sugar is dissolved. Strain through a coffee filter, let cool, package, label, and date. Keep refrigerated.