Prized for their wholly unique flavor, Sichuan peppercorns embody a tingly, citrusy spice. Once crushed and infused into sugar and water, its mouth-numbing characteristics can add body to smoky mezcal, and other terroir-driven spirits like cachaça or rhum agricole.
Yield: 1 cup
- 1 cup water
- 1 cup sugar
- 1 tablespoon Sichuan peppercorns
- Grind the Sichuan peppercorns with a mortar and pestle. Combine the water and sugar in a saucepan over medium heat until sugar has completely dissolved. Remove from heat, add Sichuan peppercorns, and steep for 20 minutes. Strain and store in an airtight container.