Recipe

Spicy and Numbing Sichuan Bloody Mary

by Sasha Marx

Sichuan cuisine may be famous for its use of fiery chili oil, but the ingredient that makes Sichuan dishes unique—everything from Chongqing chicken to mapo tofu—isn’t a spicy chile. And despite their name, Sichuan peppercorns aren’t even peppercorns. They’re actually the dried seed husks from a small Chinese citrus tree called the prickly ash. And instead of the burn we get from the capsaicin in chiles, Sichuan peppercorns contribute a unique tingling or buzzing sensation in the mouth, not unlike how it feels to sip a carbonated beverage. The tingling is caused by a pungent compound called sanshool, which acts on receptors in the mouth that usually respond to touch. Spicy and numbing Sichuan chili oil is known as má là, as it combines Sichuan peppercorns (má) and chiles (là). I wanted to bring that numbing heat to a brunch cocktail, the Bloody Mary. A good Bloody is all about balancing sweet, spicy, and savory elements in a drink that keeps you coming back for more. The classic source of umami in a Bloody Mary is Worcestershire sauce, which gets its savoriness from anchovies. Here I replace it with two potent sources of meatiness: oyster sauce and broad bean chili paste. And to deliver the mouth-numbing effects of Sichuan peppercorns, I infuse just enough of them into the vodka to create a slow-building mouth (and if you have more than one, head) buzz. Day drinking just got a lot more fun. 

Learn more about the science of spiciness in our latest feature story, Hurts So Good.

Photography by Kevin White
Food Styling by Catrine Kelty

Yield
6 cocktails
Sichuan Bloody Mary
Ingredients
250 g vodka
2 g Sichuan peppercorns
930 g tomato juice, chilled
60 g Asian broad bean chili paste
54 g oyster sauce
30 g lemon juice
18 g rice vinegar
6 g kosher salt
  ice cubes

Optional garnishes

  Chinese sausage (lop cheong)
  water chestnuts
  celery ribs
  lemon or lime wedges
  pickled vegetables
  steamed shrimp
1 cup plus 2 tablespoons vodka
1½ teaspoons Sichuan peppercorns
3¾ cups tomato juice, chilled
¼ cup Asian broad bean chili paste
3 tablespoons oyster sauce
2 tablespoons lemon juice
1 tablespoon rice vinegar
2 teaspoons kosher salt
  ice cubes

Optional garnishes

  Chinese sausage (lop cheong)
  water chestnuts
  celery ribs
  lemon or lime wedges
  pickled vegetables
  steamed shrimp
Essential Equipment
Instructions
    • 250 g vodka 
    • 2 g Sichuan peppercorns
    If using sous vide device: Use sous vide device to heat water bath to 149 degrees F/65 degrees C. Meanwhile, combine vodka and peppercorns in 1-quart zipper-lock freezer bag. Press out as much air as possible from bag and seal. Gently lower bag into water bath, allowing remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Clip top of bag to side of water bath container. Cook for 30 minutes. Taste vodka. It should be assertively mouth-numbing. If it is not, return bag to water bath and cook up to 10 minutes longer. Remove bag from water bath and strain vodka through fine-mesh strainer into heat-resistant airtight container; discard peppercorns. Let vodka cool for at least 10 minutes, then cover and refrigerate until ready to use.

    If cooking on stovetop: Heat 3,600 grams water in Dutch oven over medium heat to 160 degrees F/71 degrees C. Meanwhile, combine vodka and peppercorns in 1-quart zipper-lock freezer bag. Press out as much air as possible from bag and seal. Gently lower bag into Dutch oven, allowing remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Clip top of bag to side of Dutch oven. Cook for 30 minutes, adjusting heat as necessary to maintain temperature between 140 degrees F/60 degrees C and 160 degrees F/71 degrees C. Taste vodka. It should be assertively mouth-numbing. If it is not, return bag to water bath and cook up to 10 minutes longer. Remove bag from water bath and strain vodka through fine-mesh strainer into heat-resistant airtight container; discard peppercorns. Let vodka cool for at least 10 minutes, then cover and refrigerate until ready to use.

    If infusing at room temperature: Combine vodka and peppercorns in airtight container and place container in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight. Let vodka infuse for 4 to 7 days. (Don’t be alarmed if mixture turns cloudy during this time.) After 4 days, taste vodka daily until it has reached desired flavor. It should be assertively mouth-numbing.  
    • 930 g tomato juice, chilled
    • 60 g Asian broad bean chili paste
    • 54 g oyster sauce
    • 30 g lemon juice
    • 18 g rice vinegar
    • 6 g kosher salt
    Stir tomato juice, chili paste, oyster sauce, lemon juice, vinegar, and salt together in large pitcher. If not using immediately, cover and refrigerate for up to 24 hours.
    • Ice cubes

    For each cocktail: Combine 180 grams (6 fluid ounces) tomato juice mixture, 42 grams (1½ fluid ounces) peppercorn-infused vodka, and 36 grams (¼ cup) ice cubes in cocktail shaker and vigorously shake for 30 seconds. Strain into highball glass over ice. (If your chili paste is particularly chunky, you can use a fine-mesh strainer instead of a standard cocktail strainer.) Garnish as desired and serve immediately.


Instructions
    • 1 cup plus 2 tablespoons vodka 
    • 1½ teaspoons Sichuan peppercorns
    If using sous vide device: Use sous vide device to heat water bath to 149 degrees F/65 degrees C. Meanwhile, combine vodka and peppercorns in 1-quart zipper-lock freezer bag. Press out as much air as possible from bag and seal. Gently lower bag into water bath, allowing remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Clip top of bag to side of water bath container. Cook for 30 minutes. Taste vodka. It should be assertively mouth-numbing. If it is not, return bag to water bath and cook up to 10 minutes longer. Remove bag from water bath and strain vodka through fine-mesh strainer into heat-resistant airtight container; discard peppercorns. Let vodka cool for at least 10 minutes, then cover and refrigerate until ready to use.

    If cooking on stovetop: Heat 4 quarts water in Dutch oven over medium heat to 160 degrees F/71 degrees C. Meanwhile, combine vodka and peppercorns in 1-quart zipper-lock freezer bag. Press out as much air as possible from bag and seal. Gently lower bag into Dutch oven, allowing remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Clip top of bag to side of Dutch oven. Cook for 30 minutes, adjusting heat as necessary to maintain temperature between 140 degrees F/60 degrees C and 160 degrees F/71 degrees C. Taste vodka. It should be assertively mouth-numbing. If it is not, return bag to water bath and cook up to 10 minutes longer. Remove bag from water bath and strain vodka through fine-mesh strainer into heat-resistant airtight container; discard peppercorns. Let vodka cool for at least 10 minutes, then cover and refrigerate until ready to use.

    If infusing at room temperature: Combine vodka and peppercorns in airtight container and place container in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight. Let vodka infuse for 4 to 7 days. (Don’t be alarmed if mixture turns cloudy during this time.) After 4 days, taste vodka daily until it has reached desired flavor. It should be assertively mouth-numbing.  
    • 3¾ cups tomato juice, chilled
    • ¼ cup Asian broad bean chili paste
    • 3 tablespoons oyster sauce
    • 2 tablespoons lemon juice
    • 1 tablespoon rice vinegar
    • 2 teaspoons kosher salt
    Stir tomato juice, chili paste, oyster sauce, lemon juice, vinegar, and salt together in large pitcher. If not using immediately, cover and refrigerate for up to 24 hours.
    • Ice cubes

    For each cocktail: Combine ¾ cup (6 fluid ounces) tomato juice mixture, 3 tablespoons (1½ fluid ounces) peppercorn-infused vodka, and ¼ cup ice cubes in cocktail shaker and vigorously shake for 30 seconds. Strain into highball glass over ice. (If your chili paste is particularly chunky, you can use a fine-mesh strainer instead of a standard cocktail strainer.) Garnish as desired and serve immediately.


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