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Szechuan Sour

In honor of Chinese Lunar New Year, we mixed up this sweet and sour, tongue-numbing cocktail. 

Szechuan Sour
makes 1 drink

2 oz white ale
2 oz bourbon
2 bar spoons Szechuan peppercorn syrup (recipe below)
3 dashes orange bitters
1 tsp fresh lemon juice
4 Szechuan peppercorns, crushed
Crystallized ginger for garnish

Combine all ingredients in a shaker with ice and gently shake. Strain into a coupe cocktail glass and garnish with a piece of crystallized ginger.

Szechuan Peppercorn Syrup

1 Tbsp Szechuan peppercorns
1 tsp black peppercorns
1/2 cup sugar
1/2 cup water

Lightly crush the peppercorns and toast them in a small skillet over medium-low heat, stirring constantly until aromatic (about 3 to 5 minutes). Place the peppercorns, sugar, and water into a small pot on medium heat. Bring to a boil, stirring until the sugar dissolves, then lower the heat and simmer gently for about 20 – 30 minutes. Remove from heat and cool. Strain into a clean glass bottle with a tight-fitting lid. Keep refrigerated. Has a shelf life of about 6 months.

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