Shanghai Spritz

The Shanghai Spritz. Hello Goodbye photo.

Created by Micky Valens, bar manager of Hello Goodbye Bar.

• 5 or 6 star anise pods
• 2 oz (60 mL) cold-pressed mandarin juice
• 1 oz (30 mL) Aperol
• 0.5 oz (15 mL) Chinese five-spice honey syrup (see below)
• 0.25 oz (7 mL) fresh lemon juice
• Soda water
• Sparkling wine

METHOD: Place star anise pods in the bottom of a large wine glass. Add juice, Aperol, honey syrup and lemon juice, and mix well. Add a handful of ice, then top with a splash of soda and another splash of sparkling wine, and stir gently. If you like, garnish with a wheel of dehydrated orange slice. Serves 1.

Note: To make the spiced honey syrup, mix together 1 cup (250 mL) each honey and water, and 1 tbsp (15 mL) Chinese five-spice powder in a small pot; bring to a simmer and cook for about 10 minutes, then remove from heat and allow to cool. Fine-strain the syrup, and add ginger juice to taste. Cover and cool. It will last about a week in the fridge.

—by Micky Valens

Read more about Lunar New Year-inspired cocktails. 

You may also like