Five-spice syrup amps up the flavor in this refreshing bourbon pitcher cocktail.
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.
Read more: This Bourbon Punch Is Summer-Ready
- Yield:makes 4 cocktails, plus enough syrup for 2 more batches
- Active time: 10 minutes
- Total time:2 hours
- 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
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.
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.