Shaken · Coupe
GarnishCalamansi wheel
Shaken · Coupe
Mary Palac, Paper Plane, San Jose
Rickshaw cocktail recipe
What goes in it
- 1.75 oz
- 0.75 ozTriple sec
- 1 ozCalamansi syrup (1:1)
House prep · Recipe below ↓
- 0.25 ozLemon juice
Fresh juice · Recipe below ↓
- 1 dashFive-spice bitters
Bottle · Five-Spice Bitters
- 1 dash
Method · Shaken
- 1Shake everything with ice.
- 2Strain into a chilled coupe and garnish with a calamansi wheel.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Calamansi wheel
Prep ahead
House prep
Calamansi Syrup (1:1)
- Yield
- About 4 oz
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 10 to 15 Calamansi
- Sugar equal to the juice volume
Method
- 1Juice the calamansi and chill the juice, keeping the spent husks. Crush the husks with an equal volume of sugar and leave for a few hours until syrupy, then warm gently with the reserved juice until the sugar dissolves. Strain and chill.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
Mixer
Saline Solution (1:4)
- Keeps
- 3 months
- Storage
- Room temperature
Ingredients
- 1 partkosher salt (by weight)
- 4 partswater (by weight)
Method
- 1Blend or shake until the salt dissolves.
About the Rickshaw
Rickshaw is a sour made with cognac, triple sec and calamansi syrup (1:1), created by Mary Palac at Paper Plane.
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