Thirsty Thursday: Spice it up with the 5-Spice on Ice Cocktail
The holiday season evokes longings for warm spices, whether in pumpkin pie or hot mulled cider. Turn your attention to a unique way to get your spice fix: Alie and Georgia's 5-Spice on Ice cocktail uses a blend of freshly crushed cloves, cinnamon, star anise, fennel and Sichuan peppercorns infused in a simple syrup. The cocktail also gets a kick of intricate flavors from spiced rum, Angostura bitters and a muddled kumquat. Finally the cocktail is topped with a splash of fernet, an aromatic spirit made from cardamom, chamomile and saffron. It all makes for a deeply spiced drink that will pique your taste buds.
Bottoms up, folks.
- 1 cup granulated sugar
- 1 tablespoon Chinese 5-spice blend (cloves, cinnamon, star anise, fennel, Sichuan peppercorns)
- 3 dashes bitters, such as Angostura
- 1 whole kumquat (or 2-inch orange rind)
- 2 ounces spiced rum, such as Sailor Jerry or Captain Morgan Original Spiced
- Splash fernet
Mix 1 cup water with the sugar and 5-spice blend. Heat until dissolved. Strain and let cool.
In a lowball glass, pour 1 tablespoon 5-spice simple syrup and the bitters and muddle a kumquat into that action. Add ice, rum and a splash of fernet. Stir in the glass for 20 to 30 seconds, until well-chilled. Sip, then cheer the funk up.
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