Name: White Beer, Lime and Sichuan Peppercorn Cocktail
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 tbsp Sichuan peppercorns; 1 lime, zest finely grated; 4 Thai basil leaves; 6 tbsp (90 ml) water; 6 tbsp (80 g) sugar; ¼ cup (60 ml) lime juice; 1 can (16 oz/473 ml) white wheat ale, cold (see note); 4 lime slices; 4 Thai basil leaves

Ingredients

Syrup
- 1 tbsp Sichuan peppercorns
- 1 lime, zest finely grated
- 4 Thai basil leaves
- 6 tbsp (90 ml) water
- 6 tbsp (80 g) sugar
- ¼ cup (60 ml) lime juice
Cocktail
- 1 can (16 oz/473 ml) white wheat ale, cold (see note)
- 4 lime slices
- 4 Thai basil leaves

Preparation

Syrup
- Using a mortar and pestle, coarsely crush the peppercorns. Set aside in a bowl with the lime zest and basil leaves.
- In a small pot, bring the water and sugar to a boil. Pour into the bowl of aromatics. Let cool. Cover and refrigerate for 8 hours.
- Strain the syrup and pour into a glass jar. Add the lime juice. The syrup will keep for 1 week in an airtight jar in the refrigerator.
Cocktail
- Divide the cold syrup and beer among four lowball whisky glasses. Garnish with the lime slices and basil leaves.

White Beer, Lime and Sichuan Peppercorn Cocktail

Categories

Ingredients

Syrup

Cocktail

Preparation

Syrup

Cocktail

Personal Note

To help you with this recipe

RICARDO Fine Stainless Steel Grater