Mixology Monday: 5 Spice Ti’ Punch

Apologies for the hasty nature of this post. I’m heading out the door on my way to Palm Springs Modernism Week to bask in even hotter temps than Los Angeles and to have my eyes filled to the brim with mid-century architecture. I almost didn’t make this month’s Mixology Monday, “Sours” hosted by the Ginhound blog, but remembered that I have a cocktail for a supperclub dinner coming up next week that would fit the bill.

Ti’ Punch is in that sour category alongside daiquiris, margaritas, etc… A liquor at the base with a sour component and a sweet. To fit the theme of the dinner, I created a 5 Spice Ti’ Punch, infusing the whole spices usually found in that blend into a demerara syrup. The result was a honey rich syrup that almost had a “chai” like aroma to it. Not too overbearing on the palate but enough of a kick to give the drink an unexpected new flavor profile.

In keeping with tradition of the Ti’ Punch being an aperitif (served before a meal), this strong tipple will be served to guests arriving. Hopefully it will loosen the tongue just enough to make this a lively dinner. This will be served punch style, however for this recipe, I’ve scaled it down to a punch for one.

First, let’s make the syrup!

5 Spice Syrup

1 cup demerara sugar
1 cup water
1 star anise
1 4″ cinnamon stick, broken in two
1 tbsp whole black peppercorns
1 tsp whole fennel seeds
5 whole cloves

Combine sugar and water over medium high heat in a small sauce pan. Stir to dissolve the sugar and then add spices to the pan. Bring to just a boil and then remove from heat. Cover and let sit for 30 minutes. Uncover and let come to room temperature. Strain into an airtight container.

For the cocktail

2 oz. Rhum J.M. Gold Agricole
1/2 oz. freshly squeezed lime juice from 1/2 a lime
1/2 oz. 5 spice syrup

In a mixing glass 2/3 filled with ice, add rhum, lime juice and syrup. Stir 30 seconds to chill and then strain into an iced filled rocks glass.

This is one boozy sour. That grassy cinnamon agricole rhum comes in at 100 proof, so you’ll probably only need just the one punch. But by all means have two if you want. The 5 spice compliments the rhum more than overpowers it in that hey-look-at-me way that 5 spice sometimes can. Infusing the spices in a demerara sugar created a viscous, honey like syrup that had a deeper color and flavor than regular cane syrup. Also, I thought it would have a better mouthfeel in a drink served over ice. The syrup really does taste more like a chai than what I associate with this Chinese spice blend too. Overall a satisfying cocktail with some bite.

Note, I did use black peppercorns rather than Sichuan ones, but only because the black were readily available and I was short on time. Had I been able to use the Sichuan, the flavor profile could have turned out a different way. If you get your hands on some and make this, I’d love to hear about how yours turned out.

Thanks to Andrea for hosting this month’s Mixology Monday! Please visit her site and check out everyone’s entries.