The Kessel Run

Rating: 3.5 out of 5.

Recipe by Andy Aitken

Andy says this is a reference to a Star Wars thing. I had to Google that, as I’m no super fan. I’ve watched them, but don’t even remember this reference. But the use of Szechuan Pepper got me in.
Szechuan is not really a pepper, but a dried berry. Unlike the red chiles that are also ubiquitous to Sichuan cooking, these petite “peppercorns” are actually the berries of the prickly ash tree, which is a member of the citrus family.

Despite its name, Sichuan pepper is not closely related to pepper, nor chili, but to citrus and plants of the Rue family.

According to Wikipedia, When eaten, Sichuan pepper produces a tingling, numbing effect due to the presence of hydroxy alpha sanshool. (Whatever the F*** tha is) The spice has the effect of transforming other flavors tasted together or shortly after. There concludes your botany lesson. 😉

So, on with the drink perhaps?

45ml gin (Andy recommended something a bit spicy if possible).I used Ophir.
7.5ml Szechuan pepper tincture
45ml white grapefruit juice
22ml ginger syrup.
Shake with lots of ice and pour, unstrained, into a collins glass.
top up with soda water (no more than 90ml) and stir gently.
Float 3 or 4 dashes of Peychaud’s bitters on top.

A mint sprig.

Andy’s recipe for the Szechuan Tincture.
Use a clean and sterilised jar and add 200ml of 50% ABV Vodka, or other neutral spirit.
Add 3 teaspoons whole Szechuan Peppers.
Put the lid on and shake.
Wait 2 days, (or 3 in my case) shaking 2 or 3 times a day.
Strain the solids out using a coffee filter, or similar.

I used 40% Vodka, so left it 3 days

Then I used Grapefruit Super juice. I found some white grapefruit here, in downtown Amsterdam, at a local Moroccan greengrocer, and snavelled them as soon as I saw them. These things seem to be like hen’s teeth here.
Then used the recipe by @kevin_kos, available on his website

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