Every Time A Bell Rings
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| Ingredients | Quantities |
|---|---|
| Chinese Five Spice and Vanilla Syrup | |
| Club House Chinese Five Spice | 25 g |
| Club House Vanilla Extract, Pure | 5 g |
| Water | 1 L |
| Sugar | 1000 g |
| Cloved Black Tea | |
| Club House Cloves, Whole | 10 g |
| Black Tea | 5 g |
| Water | 8 oz |
| Every Time A Bell Rings Cocktail | |
| Club House Chinese Five Spice | 4 oz |
| Lemon juice, freshly squeezed | 2 oz |
| Gin | 2 oz |
| Cognac | 4 oz |
| Clove’d black tea | 6 oz |
| Garnish | |
| Orange, peeled | 1 |
| Club House Cloves, Whole | 4 each |
| Club House Cinnamon Sticks | 4 each |
Instructions
This recipe was created for Club House for Chefs by: Chris Vivic, Bar Manager of Band of Bohemia in Chicago.
For the Chinese Five Spice and Vanilla Syrup: Add Club House Chinese Five Spice (25 grams) and water to pot. Bring pot to a boil then reduce to a simmer for 10 minutes. Allow liquid to cool then strain solids through cheesecloth. Add sugar and Club House Pure Vanilla Extract to strained mixture. Whisk until fully dissolved.
For the Clove’d Black Tea: Add Club House Cloves, Whole and tea to tea pot. Add hot water boiled at 195 degrees Fahrenheit. Allow to steep for 3 minutes and strain
For Every Time A Bell Rings Cocktail: Add all the ingredients to tea kettle. Heat to 150 degrees Fahrenheit.
For Assembly: Pour cocktail into tea cups. Peel four length of peels from the orange using a y-peeler. Take 4 whole cloves per orange swatch and push them through the peel. Rest on the edge of tea cup. Place a whole cinnamon stick into the cup after the drink has been heated. Take a small cigar torch and char it until it’s red hot and smoking. Serve cocktail.
