Spiced Satsuma Bourbon Punch
 
Makes 12 Servings
Ingredients
  • 2¼ cups bourbon, chilled
  • 6 ounces fresh satsuma juice
  • Spiced Satsuma Syrup (recipe follows)
  • 3 cups sparkling water, chilled
  • 3 cups clementine soda, chilled
  • 2 ounces aromatic bitters*
  • Garnish: frozen satsuma slices, cinnamon sticks, whole star anise
Spiced Satsuma Syrup
  • ½ cup sugar
  • 4 (½-inch) pieces satsuma peel
  • ½ cup fresh satsuma juice
  • 4 (½-inch) pieces orange peel
  • ½ cup fresh orange juice
  • 2 (½-inch) pieces lemon peel
  • 2 tablespoons fresh lemon juice
  • 4 black peppercorns
  • 2 allspice berries
  • 1 cinnamon stick
  • 1 whole star anise
Instructions
  1. In a large pitcher, stir together bourbon, satsuma juice, and Spiced Satsuma Syrup; refrigerate until ready to serve.
  2. Before serving, add sparkling water, soda, and bitters to bourbon mixture, and stir until combined. Serve over ice, and garnish servings with satsuma slices, cinnamon sticks, and star anise, if desired.
Spiced Satsuma Syrup
  1. In a small saucepan, combine all ingredients. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until sugar dissolves and mixture is slightly thickened, 5 to 7 minutes. Remove from heat, and let cool completely. Strain liquid, discarding solids. Refrigerate until ready to use.
Notes
*We used Angostura Aromatic Bitters.

Kitchen Tip: Spiced Satsuma Syrup can be made ahead and refrigerated for up to 2 weeks.
Recipe by Louisiana Cookin' at https://louisianacookin.com/spiced-satsuma-bourbon-punch/