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Not one, not two, but five favorite spices flavor this syrup. Try it in the espresso-fueled St. Elizabeth or our bubbly Five-Spice Fizz.
1/2 cup granulated sugar
1 cup water
1 Tbsp. honey
2 Tbsp. star anise
1 Tbsp. fennel seed
1 Tbsp. Szechuan peppercorns
1/2 Tbsp. whole cloves
1 cinnamon stick, broken into pieces
Add spices to a small, dry saucepan and heat over medium-high heat until fragrant, about 3-4 minutes. Add remaining ingredients and bring to a simmer. Simmer for 5 minutes, turn off heat and steep for an hour. Strain in a bottle, cover and keep refrigerated for up to 2 weeks.