Five-spice bourbon spritz with peaches and mint
This five-spice bourbon spritz brings together a mix of warm spices with the characteristic kick of bourbon. It’s a refreshing, fizzy cocktail topped up with Prosecco and chilled with slices of frozen peach. Garnished with a sprig of fresh mint, this unique spritz is a perfect combination of sweetness and spice.
Ingredients
Metric
Imperial
Five-spice syrup
- 1 tsp Sichuan peppercorns, whole
- 1 tsp fennel seeds, whole
- 1 star anise
- 1 cinnamon stick
- 3 cloves, whole
- 300ml of water
- 300g of caster sugar
To rim the glass
- 20g of five-spice powder
- 20g of salt
- 20g of caster sugar
- 1 lime wedge
Cocktail base
- 150ml of bourbon whiskey
- 100ml of five-spice syrup, from above
- 60ml of lime juice
- 1 handful of crushed ice
- 250ml of Prosecco, plus more as needed to top up the glasses
Garnish
- 4 peaches, stones removed and sliced into wedges
- 1 handful of crushed ice, plus more as needed to fill the glasses
- 1 bunch of fresh mint
Method
Begin by preparing the frozen peaches. Take the slices of peach and lay them out on a baking tray covered with parchment paper. Place in the freezer for around 3 hours until the peaches have frozen through
- 4 peaches, stones removed and sliced into wedges
Meanwhile, prepare the five-spice syrup. Add all of the whole spices along with the water and sugar to a pot over a medium heat. Bring to a simmer then turn off the heat, allowing the syrup to infuse with the flavours of the spices as it cools
- 1 tsp Sichuan peppercorns, whole
- 1 tsp fennel seeds, whole
- 1 star anise
- 1 cinnamon stick
- 3 cloves, whole
- 300ml of water
- 300g of caster sugar
Next, prepare the glasses by mixing together the ground Chinese five-spice, salt and sugar on a small plate
- 20g of five-spice powder
- 20g of salt
- 20g of caster sugar
Take the lime wedge and cut a small notch in the flesh, then drag it over the rim of each glass. Dip each glass into the spice mix to coat the rim. Set aside until serving
To make the cocktail base, combine the bourbon, 150 ml five-spice syrup and lime juice in a cocktail shaker along with a handful of ice. Shake well
- 150ml of bourbon whiskey
- 100ml of five-spice syrup, from above
- 60ml of lime juice
- 1 handful of crushed ice
Fill each of the rimmed cocktail glasses with ice. Strain the cocktail base over the glasses, dividing it evenly between all four
- 1 handful of crushed ice, plus more as needed to fill the glasses
Top each of the glasses up with Prosecco, then garnish with the frozen peaches and fresh mint
- 250ml of Prosecco, plus more as needed to top up the glasses
- 1 bunch of fresh mint
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