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.
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INGREDIENTS
Nutrition- 1teaspoon szechuan peppercorns
- 1pod star anise
- 5
- 1
- 1cup water
- 1cup sugar
- 6ounces Bourbon
- 8ounces club soda
-
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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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