Parker Punch

Step 1

To make the orange spiced syrup, in a small saucepan over low heat, combine the sugar and 2/3 cup (5 fl. oz./ 160 ml) water and heat, stirring until the sugar is dissolved. Add the orange zest, star anise, clove, cinnamon stick and allspice. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer for 3 minutes. Strain the syrup into a container and let cool to room temperature before using. You will need 1/4 fl. oz. (7 ml) orange spiced syrup for this cocktail; refrigerate the rest for making more cocktails. The syrup will keep for up to a month.

Step 2

In a cocktail shaker, combine the bourbon, Lillet, nocino, orgeat and 1/4 fl. oz. (7 ml) of the orange spiced syrup. Shake until the outside of the shaker is frosty and cold. Strain into an ice-filled glass, then slowly pour in the cranberry juice and Champagne. Garnish with an orange slice. Serves 1.

Step 3

Charlie Parker, Chef, Haven, Oakland, CA