5 Spice Smoky Mai Tai

serves one

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2 ounces Sinship Smoked Rum

1/2 ounce Five Spice Simple Syrup*

1/2 ounce pineapple juice

squeeze of lime

splash club soda

wedge of pineapple

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Fill a rocks glass with ice.

In a shaker combine all ingredients (except soda and pineapple wedge) and stir to blend. Pour

into prepared glass. Top with a splash of soda and garnish with a fresh pineapple wedge.

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5 Spice Simple Syrup

1/2 cup sugar

1 cup water

1 tablespoon honey

2 tablespoons star anise pods

1 tablespoon fennel seeds

1 tablespoon szechuan peppercorns

1/2 tablespoon whole cloves

1 cinnamon stick, broken into a few pieces

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Add spices to small saucepan and toast over med-high heat until fragrant, about 3-4 minutes.

Watch this, do not let it burn. Add water, sugar and honey and bring to a simmer. Simmer for 5

minutes, turn off heat. Remove from heat and set aside to steep for an hour. Strain out spices

and store in a sealed container in refrigerator for up to 2 weeks.