#tang yuan

In the Name of the Moon !

Serving: 1

• 3 tang yuan (sesame rice balls)
• 3 ounces hot ginger broth (see Editor’s Note)
• 1 ounce brandy or whiskey
• 2 dashes Chinese licorice root tincture (see Editor’s Note)

Garnish: edible flowers, toasted black and white sesame seeds (optional)

Directions:

1. Heat tang yuan in boiling water until they float. Transfer to a small bowl.
2. In a separate container, combine hot ginger broth, brandy or whiskey, and licorice root tincture. Stir briefly, then pour over tang yuan.
3. Garnish with edible flowers and, if desired, toasted sesame seeds.

Editor’s Note:

Chinese Licorice Root Tincture:
Infuse 4 ounces neutral grain spirit with ½ cup sliced Chinese licorice root for at least 24 hours. Strain and decant into a dropper bottle.

Hot Ginger Broth:
Heat 2 cups of water with 1 ½ ounces brown slab sugar cane (half of one piece), ¼ cup sliced ginger, and a pinch of salt. Stir over medium-high heat until sugar dissolves. Strain out the ginger. Yeung notes the finished broth should be “nice and spicy” from the ginger, but feel free to adjust the amount of ginger to taste.

Courtesy of Sharon Yeung | Seattle

Photo: Lizzie Munro

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Tang yuan!