A delicious spirit-forward cocktail that truly embodies Autumn. With the depth of the Cognac, elements of the star anise syrup and the addition of the Balsam Fir Bitters or Fernet Branca, it provides spiced nuances and complexity with an amazing length to the flavour profile — Frankie Solarik, BarChef
Tales from the Crypt
1 3/4oz VS Cognac
1/4oz Fernet Branca or balsam fir bitter (recipe below)
1/4oz star anise syrup (see below)
1/2oz sweet vermouth
Place all ingredients in mixing glass, stir with ice to chill, fine strain into Double Old Fashioned glass with fresh ice, garnish with orange zest, serve.
STAR ANISE SYRUP
In pot place 1 litre water with 1/2 litre sugar with 1/2cup star anise, bring to simmer, let simmer for 15mins, fine strain, store in air tight container and keep in refrigerator until needed.
BALSAM FIR BITTER
3 tsp Caraway seeds
2 1/2 tsp fennel seed
2 1/2 tsp green cardamom
26g whole liquorice root
1/4 tsp black pepper
1 1/4cup (24g) dried Balsam fir tips
In infusion jar, place all components, let infuse for 2 months, fine strain.