Waverly Place Echo
Scott Beattie, The Living Room, W Hotel South Beach, South Beach, Florida / March 2013
This recipe is from Hey, Good Lookin' in the March 2013 issue.
- 3/4 oz. Hangar Mandarin Vodka
- 3/4 oz. vodka
- 3/4 oz. lemon juice
- mandarin orange segments
- 3/4 oz. Five Spice Honey Syrup (see below)
- 1 oz. soda
- pomegranate seeds
- edible flower
Combine the first seven ingredients in a mixing glass. Stir; add ice; shake. Pour into a tall Collins glass. Garnish with an edible flower.
Five Spice Honey Syrup
Makes 2 2/3 cups (enough for about 25 cocktails and 30 marinated Mandarin orange segments)
- 5 whole star anise pods
- 1 Tbsp. fennel seeds
- 1 cinnamon stick, broken in to pieces
- 1 tsp. whole cloves
- 1 Tbsp. Szechuan peppercorns
- 2 2/3 simple syrup
- 2 tsp. honey
Blend the spices in a grinder to a coarse powder. Heat a pot over medium heat; add the spices; and toast. Add the simple syrup and bring to a boil. Reduce the heat to low; add honey; simmer 5 minutes. Remove pan from heat; cool to room temperature; strain. Syrup will keep for 1 month if refrigerated in an airtight container.