Spicy and Numbing Sichuan Bloody Mary - Cook's Illustrated | America's Test Kitchen

Ingredients

• 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
• Chinese sausage (lop cheong)
• water chestnuts
• celery ribs
• lemon or lime wedges
• pickled vegetables
• steamed shrimp