Traditional Punch Recipe

Prepare syrup

Combine chopped rhubarb, sugar, water, and sliced ginger in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Once simmering, reduce heat to low and cook gently for 10 minutes, mashing rhubarb lightly with the back of a spoon to release juices.

Remove from heat and let steep for 10 minutes to intensify flavor. Strain the mixture through a fine-mesh sieve into a bowl or measuring cup, pressing solids to extract as much liquid as possible. Discard solids. Cool syrup to room temperature before using. You should have about 1 cup; if you have more, reserve extra in the refrigerator for another use.

Infuse vodka lightly

Place the vodka in a clean jar or bottle. Add the Chinese five-spice powder and optional whole star anise and cloves. Seal and gently shake. Let the mixture rest at room temperature for 30 minutes to 1 hour, tasting after 30 minutes to avoid overpowering the spirit. When the desired warm-spice note is achieved (mild and aromatic), strain vodka through a fine mesh or coffee filter into a clean container to remove solids.

If you prefer a subtler spice note, skip the whole-spice additions and stir the measured five-spice powder directly into the punch base later, whisking until incorporated.

In a large punch bowl or pitcher, combine the infused (or plain) vodka (2 cups), cooled rhubarb syrup (1 cup), fresh lemon juice (1 cup), and simple syrup (1 cup). Stir thoroughly to combine. Taste and adjust sweetness or acidity: add up to 1/4 cup additional simple syrup if too tart, or another 1/4 cup lemon juice if too sweet.

Add the chilled club soda or sparkling water (3 cups) to the punch bowl just before serving to preserve effervescence. Gently stir once to incorporate.

Fill serving glasses or the punch bowl with ice. Pour the punch over ice and garnish each glass (or the bowl) with thin rhubarb ribbons or lemon slices and, if desired, a star anise for visual appeal and a mild aroma.

Serve immediately so the sparkling water remains fizzy. For a make-ahead option: prepare the rhubarb syrup and infuse the vodka up to 24 hours ahead. Combine the alcoholic base and syrup in the refrigerator; add sparkling water and ice just before serving.

To make a non-alcoholic version, replace vodka with an equal amount of chilled white grape juice or a neutral sparkling beverage and follow the same assembly steps.