Five-Spice Fizz

5 Spice Fizz-CRDT StuThis alcohol-free sipper ensures that all your guests can partake of the holiday festivities.

1 oz. cranberry juice
½ oz. Chinese Five-Spice Syrup
2 kumquats, halved
3-4 oz. kumquat Dry Soda
Tools: muddler, shaker, strainer, fine strainer
Glass: flute
Garnish: fresh kumquat

Muddle kumquats in a shaker. Add cranberry juice and syrup and shake vigorously with ice cubes. Fine-strain into a chilled glass, top with soda and garnish.

Chinese Five-Spice Syrup
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
2 ⅔ cups simple syrup (1:1)
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 the pan until they begin to smoke (this will only take a few seconds). Remove pan from heat, shaking and tossing the spices repeatedly. Return the pan to the heat until spices begin to smoke again, remove from heat and shake and toss 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 heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Makes 2 ⅔ cups and will keep for up to one month in the refrigerator.