Recipe by Bradley Horseman, bar manager, Salt & Brick in Calgary.

INGREDIENTS:

1.5 oz Forty Creek Copper Bold

0.5 oz Punt e Mes vermouth

0.25 oz maraschino liqueur

0.5 oz Chinese Five Spice Agave Syrup (see recipe)

1 oz pineapple juice

0.75 oz fresh lemon juice

METHOD: 

Shake all ingredients with ice in a cocktail shaker until chilled and properly diluted. Strain into a rocks glass over ice and garnish with pineapple fronds. Serves 1.

Chinese Five Spice Agave Syrup

Note that this will take about 24 hours to make.

In a medium-sized saucepan combine 1 cup water nectar with 1/2 cinnamon stick, 1 Tbsp black peppercorns, ½ Tbsp white peppercorns, 1 star anise pod, 1/2 tsp whole cloves and about 1 Tbsp diced fresh ginger.

Bring to a boil, then stir in 1 cup agave nectar. Simmer for about 5 minutes, stirring frequently. Remove from heat, let cool, then steep in the fridge overnight. Strain into a glass bottle or jar and keep in the fridge for up to three weeks. Makes about 2 cups.