HOME > Chowhound > Spirits >

Szechuan Peppercorn Syrup in cocktails

JMF Dec 18, 2010 05:47 AM

I made a Szechuan Peppercorn simple syrup last night and used it in an Old Fashioned, Whiskey Sour, Caipirinha, and a few other cocktails. Great stuff! I made a strong tea with fresh ground SP (which perfumed my whole house), then made a simple syrup from the filtered tea. Just love that spicy, tingly, feeling and that floral and citrusy taste the SP have. I got the SP from Penzey's in Grand Central Station in NYC a few days aho. I think this is one of the best batches of SP I have had.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. c
    cacio e pepe RE: JMF Dec 18, 2010 11:58 AM

    Great concept. Thanks for passing it along.

    1. StriperGuy RE: JMF Dec 21, 2010 11:31 AM

      Interesting... very interesting...

      2 Replies
      1. re: StriperGuy
        f
        Frolic RE: StriperGuy Dec 21, 2010 12:44 PM

        Attended a seminar by some NYC consultants (can't remember names) who did a daiquiri with a Chinese 5 spice simple syrup. Excellent and really easy to replicate at home.

        Edit: Here is a brief blurb about the event with a link to video of the presentation.

        1. re: Frolic
          StriperGuy RE: Frolic Dec 21, 2010 12:54 PM

          I use a lot of those (star anise, cinnamon, clove, etc. etc) spices in my bitters, preserved cherries, etc. But Sichuan peppercorns did not occur to me...

      2. scoopG RE: JMF Dec 21, 2010 01:00 PM

        Yes thanks JMF for posting this! Does it matter what kind of tea? Did you use tea so as to add an extra layer of flavor to the syrup? Curious what plain old water would do.

        3 Replies
        1. re: scoopG
          davis_sq_pro RE: scoopG Dec 21, 2010 01:18 PM

          I think he meant that the ground peppercorns were steeped in water to make a "tea." But I could be mistaken.

          1. re: davis_sq_pro
            JMF RE: davis_sq_pro Dec 21, 2010 01:37 PM

            Yep, you are right. A ground SP "tea" made extra strong. Simmered for a few minutes, let steep covered until cool. Filtered it, then added sugar.

            1. re: JMF
              yarm RE: JMF Dec 22, 2010 06:09 AM

              While I've had SP simple syrups, it's also possible to muddle them and let the alcohol extract the flavor during the shaking and stirring process (fine straining at end required). Either way, the flavor pairs well with Batavia Arrack and other fiery spirits.

              http://cocktailvirgin.blogspot.com/

        2. StriperGuy RE: JMF Dec 24, 2010 12:11 PM

          Man! Have some Appleton rum muddled with Szechuan peppercorn's... amazing. Yum. On the regular rotation.

          Show Hidden Posts