Photo by Stuart Mullenberg

Imbibe's Five-Spice Fizz


1 oz. cranberry juice

1/2 oz. Chinese five-spice syrup (see below)

2 kumquats, cut in half

3–4 oz. kumquat Dry Soda

Ice cubes

Tools: muddler, shaker, strainer

Glass: flute

Garnish: fresh kumquat


Muddle kumquats in a shaker. Add ice, cranberry juice and syrup and

shake vigorously. Double-strain into a chilled glass, top with Dry Soda

and garnish.


Chinese Five-Spice Syrup
from Scott Beattie's Artisanal Cocktails (Ten Speed, 2008)


5 whole star anise pods

1 Tbsp. fennel seeds

1 3-inch cinnamon stick, broken into pieces

1 tsp. whole cloves

1 Tbsp. Szechuan peppercorns (available in most Asian markets or online)

2 2/3  cups simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups  hot water and let cool)

2 tsp. honey


Process the spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices by shaking in the pan until they begin to smoke (this will only take a few seconds). Remove pan from the heat, shaking and tossing the spices repeatedly. Return the pan to the heat until spices begin to smoke again, remove from the heat and shake and toss the spices again. Repeat this step three more times, or until the spices are very aromatic. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for five minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Makes 2 2/3 cups and will keep for up to one month in the refrigerator.




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