Built · Toddy glass
GarnishEdible flowers, toasted sesame seeds
Built · Toddy glass
Sharon Yeung, Seattle
In the Name of the Moon cocktail recipe
What goes in it
- 1 oz
- 3 ozHot ginger broth
House prep · Recipe below ↓
- 2 dashesLicorice root tincture
House prep · Recipe below ↓
- 3Tang yuan (sesame rice balls)
Method · Built
- 1Boil the tang yuan until they float and move them to a small bowl or cup.
- 2Stir the hot ginger broth, brandy and licorice tincture together and pour over them.
- 3Garnish with edible flowers and toasted sesame seeds if you like.
- Glass
- Toddy glass
- Serve
- Hot
- Garnish
- Edible flowers, toasted sesame seeds
Prep ahead
House prep
Hot Ginger Broth
- Yield
- About 16 oz
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 2 cupsWater
- 1.5 ozBrown slab cane sugar
- 0.25 cupSliced ginger
- 1 pinch Salt
Method
- 1Heat the water, slab sugar, ginger and salt over medium-high heat, stirring until the sugar dissolves. Strain out the ginger; it should taste properly spicy. Serve hot.
House prep
Licorice Root Tincture
- Yield
- About 4 oz
- Keeps
- 1 year
- Storage
- Room temperature
Ingredients
- 4 ozNeutral grain spirit
- 0.5 cupSliced Chinese licorice root
Method
- 1Steep the licorice root in the spirit for at least a day, then strain into a dropper bottle.
About the In the Name of the Moon
In the Name of the Moon is a cocktail made with brandy, hot ginger broth and licorice root tincture, created by Sharon Yeung.
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