Up­grade your at-home brunch game with this de­light­ful Brandy and Anise Sour cock­tail. Sweet­ened with a unique and sim­ple anise in­fused sim­ple syrup, you’ll en­joy each sip. The rich, vel­vety tex­ture of egg whites makes for frothy, deca­dent cock­tail per­fect for brunch. Sur­prise your fam­i­ly this Fa­ther’s Day week­end with this brunch-ap­proved show­stop­per.

IN­GRE­DI­ENTS

Anise Sim­ple Syrup

1/2 cup hot wa­ter

1/2 cup Maple Syrup

4 Anise cloves

Cock­tail

1 1/2 oz. Brandy

3/4 oz Anise Sim­ple Syrup

3/4 Fresh Or­ange Juice

1 Egg White

Gar­nish

2 Whole Anise Cloves, Float­ed

Or­ange Twist

Glass­ware

Chilled Cock­tail Glass.

DI­REC­TIONS

1 Pre­pare your Anise Sim­ple Syrup

2 In a small saucepan, bring your wa­ter to a boil.

3 Add sug­ar and stir un­til it has dis­solved com­plete­ly.

4 Re­duce the heat, add the anise and cov­er the pan. Sim­mer for 10 min­utes.

5 Re­move the pan from the heat. Al­low it to cool and steep for at least 1 hour.

6 Re­move the anise and trans­fer the syrup in­to a bot­tle, and re­frig­er­ate. The syrup is good for up to 2 weeks in the re­frig­er­a­tor.

7 Com­bine all the cock­tail in­gre­di­ents and dry shake thor­ough­ly with­out ice.

8 Add ice and shake thor­ough­ly again.

9 Strain over fresh ice or in chilled cock­tail glass.

Recipe by De­clan Khan

De­clan Khan, own­er of Flair Tech Bar Ser­vices, has a pas­sion for bar­tend­ing trends: cock­tail evo­lu­tion, show­man­ship, bar­ware and fash­ion for the mod­ern bar­tender. Check them out on Face­book and In­sta­gram at @ Flair Tech Bar Ser­vices or fol­low De­clan at #bar­tende­co.