Recipe courtesy of Georgia Hardstark and Alie Ward

5-Spice on Ice

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 1 serving
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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


  1. 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.