Tinh Te Bartender Chad Phillips created this cocktail with Chinese five-spice syrup to accompany chef Freddy Ortizs pan-Asian menu at Lantao. Phillips uses dry-tasting Luxardo, one of his favorite liqueurs, to complement Bulleit rye whiskey. Tinh te is Vietnamese for “subtle”; the five-spice glides over the palate, rather than crashing into it. A rinse of apricot makes the lush drink pop.

Tinh Te  Bartender Chad Phillips created this cocktail with Chinese five-spice syrup to accompany chef Freddy Ortizs pan-Asian menu at Lantao. Phillips uses dry-tasting Luxardo, one of his favorite liqueurs, to complement Bulleit rye whiskey. Tinh te is Vietnamese for “subtle”; the five-spice glides over the palate, rather than crashing into it. A rinse of apricot makes the lush drink pop.
Photo via: tastingtable.com

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