Zach Schwartz

Also omitted the simple syrup, which makes it more pleasing for my palate

Not given much to go on with preparing the smoldering star anise, I held a star anise pod with a pair of metal tongs in the flame of my gas stove for a few seconds until it was flaming nicely. Turning off the stove, it remained smoldering and gave off a lovely aroma. Dropped it with a satisfying hiss into the foam of the cocktail. Side effect of making this cocktail is that it now smells like I just burnt incense in my kitchen, but I can’t complain!

What a fantastic sour! I subbed French brandy for the Italian brandy. It truly has a unique, creamy mouthfeel and I look forward to tinkering with the recipe. Note that egg white/aqua faba probably can’t be replaced with cocktail foamer in this one, since you need a good emulsifier to incorporate the oil.

No need to be picky with the wine style on this one. I typically use Costco Kirkland Cabernet Sauvignon or Bota Box Shiraz and it’s fantastic.