5 Spice Bourbon Punch

Originally from Serious Eats, this cocktail is warm and delicious any time of year. The original recipe (as below) is made into a punch, but I like to keep the ingredients separate and stir each drink to order using 2 parts bourbon to 1 part simple syrup with juice from 1/2 lime (fresh squeezed). The syrup scales well (double, triple) if you plan to serve more people.

• Ready In: 2 hrs 12 mins
• Serves: 4

Ingredients

• 1  teaspoon szechuan peppercorns
• 1  pod star anise
• 1  cinnamon stick
• 5  cloves, whole
• 1  teaspoon fennel seed, whole
• 1  cup water
• 1  cup sugar
• 6  ounces Bourbon
• 3  limes, juice of
• 8  ounces  club soda
•  lime (to garnish)

Directions

1. Toast peppercorns, cloves, anise and fennel in a dry skillet over medium heat for 1-2 minutes (until fragrant), stirring and tossing regularly.
2. Add sugar, water and cinnamon and increase heat to medium-high.
3. Continue stirring until liquid just starts to boil.
4. Cover and remove from heat; let stand for 2 hours.
5. Strain into an airtight container (lasts up to 2 weeks refrigerated).
6. In a pitcher, combine bourbon, syrup and lime juice, then stir.
7. Add club soda and stir gently.
8. Pour punch into rocks glasses full of ice and garnish with lime wedge.