Anise simple syrup
1 C water
3/4 cup sugar
10 star anise pods
1 cinnamon stick
Combine water and sugar in a small saucepan over medium heat. Once sugar is dissolved, add anise pods and cinnamon stick. Cover and simmer for 10 min, turn the heat off and let steep for 1 hour. Let cool. This will keep in the fridge for at least a week.
For the cocktail:
1.5 oz Leblon Cachaca
.5 oz fresh lime juice
1-2 drops Wedding Cake terpene blend
.5 oz anise simple syrup
5 oz favorite ginger beer (we prefer Bundaberg)
Star Anise (garnish)
Add ice to your strainer.
Add cachaca, lime juice, Wedding cake terpenes and Anise simple syrup.
Cover and shake like you mean it.
Strain and pour over ice and float with your ginger beer.
Garnish with a few Star Anise pods.
We've used our Wedding Cake terpenes here because, with the exception of Master Kush, it is the blend most redolent of herbs, spices, woody pine and earth. It's also primarily comprised of Myrcene (found in hops and mangoes) which means it should give you a nice, sedating, relaxing effect. The Cachaca has a nice fruity quality and both the terps and the Cachaca are great friends with anise and cinnamon. The ginger beer lifts this cocktail to the next level.