The Sichuan Duck – a cocktail recipe by Michelle Hartsell Cocktail Engineer

This cocktail has bitter and sour ingredients so it's necessary to add sweetener to this one.

4 oz of a mixture of fresh squeezed lime and meyer lemon juices
6 oz of Bombay Sapphire "East" Gin
4 drops of bitters (suggest Bittercube brand "Jamaican #1" for this recipe)
1 tbsp of brown sugar 'melted' in about a teaspoon of hot water
about a quarter teaspoon of crushed Szechuan peppercorns

Shake ingredients in cocktail shaker with crushed ice and strain into two cocktail glasses.  Garnish with a floating sprig of lemon thyme.

Makes (2) cocktails.

I hope you enjoy this spicy, peppery cocktail.  Cheers!

Notes:
- you can use agave nectar in place of the brown sugar
- the Bombay Sapphire East Gin is blended with lemongrass and black peppercorns
- the Bittercube Jamaican #1 has allspice, ginger and black pepper
- I crushed the Szechuan peppercorns, wrapped in wax paper, with a meat tenderizer mallet