Five-Spice Bourbon Punch Recipe

A bourbon cocktail that's great for warmer days. Elana Lepkowski

Why It Works

  • Using whole spices to make the five-spice syrup makes for a richer flavor than using a powder—and it's also easier to strain!
  • The club soda loosens up the syrup and balances the richness of the whiskey in this drink.

Five-spice syrup amps up the flavor in this refreshing bourbon pitcher cocktail.

Recipe Facts

Active: 10 mins
Total: 2 hrs
Serves: 4 servings

Rate & Comment


  • For the Five-Spice Syrup:
  • 1 teaspoon whole Sichuan peppercorns
  • 1 whole star anise pod
  • 1 (6-inch) cinnamon stick or 2 (3-inch) cinnamon sticks
  • 5 whole cloves
  • 1 teaspoon whole fennel seed
  • 1 cup water
  • 1 cup granulated sugar
  • For the Cocktails:
  • 6 ounces bourbon, such as 4 Roses Yellow Label
  • 3 ounces Five-Spice Syrup
  • 2 ounces fresh juice from 2 to 3 limes
  • 8 ounces club soda
  • Lime wedges for garnish


  1. For the Five-Spice Syrup: Toast Sichuan peppercorns, star anise, cloves, and fennel in a dry medium skillet over medium heat, tossing and stirring frequently until fragrant, about 1 minute. Add cinnamon stick, sugar, and water and place over medium high heat. Cook, stirring, until just starting to boil. Cover and remove from heat. Let rest for 2 hours. Strain into an airtight container. Five-spice syrup last up to two weeks in the refrigerator.

  2. For the Cocktails: In a pitcher, combine bourbon, 3 ounces Five-spice syrup, and lime juice. Stir well. Add club soda and stir gently. To serve, fill rocks glasses with ice, pour in 4 3/4 ounces of the cocktail and top with lime wedges.

Special equipment

Strainer, airtight container, medium saucepan, pitcher

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