Five Spice Margarita

serves one

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5 chunks of pineapple

juice of 1 lime

2 ounces reposada tequila

1/2 ounce five spice syrup*

1 ounce tangerine juice (or orange)

salt/sugar mixture for rim*

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Prepare your glass:

Rub a lime wedge around the rim of a rocks glass. Dip in the sugar mixture and fill with ice.

In a shaker, combine pineapple and lime juice and muddle. Add tequila, five spice syrup,

tangerine juice and ice and shake to combine.

Strain into the prepared glass.

Salt/Sugar mix: Combine 1 tablespoon chunky sugar and 1 tablespoon coarse salt.

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Five Spice Simple Syrup

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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.