Spicy and Numbing Sichuan Bloody Mary - Cook's Illustrated
We bring the iconic numbing heat of Sichuan peppercorns to a classic brunch cocktail, the Bloody Mary.
Keywords
- Beverages
- Super Bowl
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Cooking tools:
- Sous vide device
- Jigger
- Cocktail shaker
- Cocktail strainer
- Fine-mesh strainer
- Dutch oven
- Instant-read thermometer
- Highball glass
- Zip-top bag
- Airtight container
- Pitcher
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
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
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