Hungarian Horntail


For the spiced simple syrup

  • 1 cup sugar
  • 1 cup water
  • 3 whole cardamom pods
  • 45 whole cloves
  • 45 whole allspice
  • 2 whole star anise

For the Hungarian Horntail

  • 2 ounces plum brandy
  • 1/2 ounce spiced simple syrup (recipe above)
  • Ginger beer, to fill glass halfway


For the simple syrup

  1. Combine the sugar and water in a small saucepan over medium-low heat. Slowly bring a
    boil, stirring to dissolve the sugar.
  2. Remove from heat and add the spices. Let spices steep for 15 minutes. Strain and store
    in an airtight container in the fridge for up to 3 weeks.

For the Hungarian Horntail

  1. Combine plum brandy and simple syrup in a small glass.
  2. Pour in ginger beer to fill the glass about halfway.
  3. Carefully use tongs to add a chunk of dry ice to the bottom of the glass to serve. Please be extra careful not to touch the dry ice with your hands or mouth.