5 Spice Bourbon Punch
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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:
- 2hrs 12mins
- Serves:
- Units:
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
- Toast peppercorns, cloves, anise and fennel in a dry skillet over medium heat for 1-2 minutes (until fragrant), stirring and tossing regularly.
- Add sugar, water and cinnamon and increase heat to medium-high.
- Continue stirring until liquid just starts to boil.
- Cover and remove from heat; let stand for 2 hours.
- Strain into an airtight container (lasts up to 2 weeks refrigerated).
- In a pitcher, combine bourbon, syrup and lime juice, then stir.
- Add club soda and stir gently.
- Pour punch into rocks glasses full of ice and garnish with lime wedge.
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@SeattlePilot
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@SeattlePilot
Contributor
"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."
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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.
