"Szechuan sizzle Serves 1 2 heaped tsp Sichuan peppercorns 35ml standard 1:1 sugar syrup 35ml Aperol 20ml Campari 15ml Benedictine 1 slice orange peel, to garnish Muddle the peppercorns and syrup in a cocktail shaker until the peppercorns are finely crushed and the mixture smells aromatic. Add the Aperol, Campari and Benedictine, throw in a big handful of ice, and shake hard for 10 seconds. Double strain into a rocks glass filled with fresh ice, garnish with orange peel and serve."
"Here's a spicy little number that will help you see in the lunar new year in style on 17 January. Szechuan sizzle Serves 1 2 heaped tsp Sichuan peppercorns 35ml standard 1:1 sugar syrup 35ml Aperol 20ml Campari 15ml Benedictine 1 slice orange peel, to garnish Muddle the peppercorns and syrup in a cocktail shaker until the peppercorns are finely crushed and the mixture smells aromatic. Add the Aperol, Campari and Benedictine, throw in a big handful of ice, and shake hard for 10 seconds. Double strain into a rocks glass filled with fresh ice, garnish with orange peel and serve. Rron Rakoci, mixologist, Huo, London"
Szechuan sizzle is a single-serve cocktail that pairs Sichuan peppercorns with Aperol, Campari and Benedictine. The recipe calls for 2 heaped teaspoons of Sichuan peppercorns, 35ml sugar syrup (1:1), 35ml Aperol, 20ml Campari and 15ml Benedictine, plus an orange peel garnish. Muddle peppercorns with syrup until finely crushed and aromatic. Add spirits and a large handful of ice, then shake hard for 10 seconds. Double-strain into a rocks glass filled with fresh ice and garnish with orange peel. The finished drink delivers a spicy, citrusy and aromatic profile suitable for Lunar New Year celebrations.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]