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
- Cocktail Shaker
- Sous Vide Device (Recommended)
- Digital Kitchen Scale
Instructions
- 250 g vodka
- 2 g Sichuan peppercorns
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
- 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 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
- 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.