The Sichuan Sour

Who doesn’t love a little spice with their sweet and sour?

Lunar New Year is right around the corner (1/22) and together with hinecognacs, we’ve developed a recipe to celebrate. For this recipe, I’m utilizing ingredients typically found in eastern culture such as sesame and five spice, as well as tapping into the Chinese region of Sichuan to bring a bit more of that spiciness to the party. HINE’s VSOP line offers a delicious and balanced experience from start to finish. You’ll get notes of sweet, sour, savory and spiciness in a glass and it’s perfect for any gathering.

Make sure to grab your bottle from @reservebarspirits (link in stories).

Cheers and happy year of the rabbit!

ingredients:

1½ oz | 45 ml V.S.O.P
¾ oz | 22.5 ml Five Spice Syrup
¾ oz | 22.5 ml Fresh Lemon Juice
4 Drops Sichuan Sesame Tincture
Caramelized Tian Jin Lemon Wheel
Star Anise (Garnish)

tools:

instructions:

FIVE SPICE SYRUP
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½ Cup Granulated Sugar

1 Cup Water

1 Tbsp. Honey

2 Tbsp. star anise

1 Tbsp. Fennel Seed

½ Tbsp. Whole Cloves

1 Cinnamon Stick, broken into pieces
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Simmer until sugar is dissolved, store in an airtight container.
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SICHUAN SESAME TINCTURE

5 oz 151 or other high proof neutral spirit

2 tsp Toasted Sichuan Peppercorn

2 Tianjin Chilis (Broken or crushed)

1 tsp Toasted Sesame Seeds

Combine all ingredients except garnishes in a blender with ice. Blend until smooth. Pour into a collins glass. Garnish with pineapple fronds and cinnamon powder. Serve and enjoy!