Szechuan Peppercorn Gin

Technique from Argo, Hong Kong — #8 World's 50 Best Bars 2023. Used in the bar's exploration of Asian botanicals.

Ingredients

• London Dry Gin750 ml
• Szechuan Peppercorns15 grams

Method

1. 1.Toast Szechuan peppercorns in a dry pan for 1 minute until fragrant.
2. 2.Crush lightly with a mortar to expose husks.
3. 3.Combine with gin in a sealed jar.
4. 4.Infuse at room temperature for 24-36 hours.
5. 5.Fine strain through coffee filter.
6. 6.Bottle and store at room temperature.

Notes

• Distinctive citrusy, tingling, ma-la sensation on the lips.
• Pairs with yuzu, ginger, and lychee.
• Use red Szechuan peppercorns for fragrance; green for sharper citrus.

Batch scaling

Common batch sizes for the Szechuan Peppercorn Gin. Want a different number? Open the calculator.

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