The Salted Vine's Cockeyed Rooster cocktail

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Beautiful British Columbia seems to have it all. Foodies can enjoy some of the freshest seafood and produce and outdoor sports enthusiasts have plenty of activities to choose from, whether it's water sports, hiking, or world-class skiing and snowboarding. Right in between Vancouver and Whistler along the Sea-to-Sky highway, located in Squamish, The Salted Vine offers the view, the sense of community and the good eats of both.

This Chinese New Year, bar manager of The Salted Vine, Dave Warren created the Cockeyed Rooster cocktail to celebrate. This drink balances sweetness with spice and acidity using lychee liqueur, five-spice tea, pear and fennel shrub and Sichuan pepper bitters. To top it all off, Warren adds gold flakes for an extravagant touch.

Warren comes to The Salted Vine from the acclaimed Araxi Restaurant, and is passionate about making tinctures, unique libations, and spirits. 

Try this cocktail out at home for Chinese New Year.

1 ¾ oz. Cockspur Rum
1/4 oz. Soho lychee liqueur
3/4 oz. brewed five-spice tea
1/2 oz. pear and fennel shrub
1 dash Sichuan pepper bitters

Add all ingredients to a mixing glass. 

2. Add ice and stir for 20 seconds. 

3. Double strain into a martini or decorative glass 

4. Sprinkle with edible gold flakes and serve with a star anise on the edge of the glass.