Gin Xibal Recipe

Make the syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and liquid comes to a gentle simmer.

Add the cinnamon stick, allspice berries, cloves, star anise, sliced ginger, and orange peel to the pan. Reduce heat to low and gently simmer for 8–10 minutes to infuse the spices and aromatics.

Remove from heat and let the syrup cool with the spices steeping for another 15–20 minutes for stronger flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar. Stir in the smoked sea salt (optional) while still warm so it dissolves. Cool completely before using. Store refrigerated up to 2 weeks.

If using egg white: dry shake. Add 2 oz gin, 0.5 oz lime juice, 0.25 oz orange juice, 0.5 oz Xibal spice syrup, 0.25 oz Green Chartreuse, 0.25 oz dry curaçao, 0.5 whole egg white (or aquafaba 0.5 oz for vegan) and 2 dashes Angostura bitters into a cocktail shaker without ice.

Dry shake vigorously for 15–20 seconds. This builds a frothy texture.

Add 1 cup of ice to the shaker. Shake vigorously for another 10–15 seconds until the shaker is well chilled and slightly frosted.

Double strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any spice solids from the syrup.

Express an orange twist over the drink (pinch peel to release oils) and either drop it into the glass or rest on the rim. Garnish with a small cinnamon stick or star anise if desired.

Serve immediately. Enjoy responsibly.